Samartha Deva wrote:

> Joan Ross uses the sourdough as a taste enhancer and drives it with
> baking powder/soda.
>
> I wonder...
>
> going the cake route, with eggs, sugar, oil
>
> or (my type) bread style, maybe frying the zucchini to get some more
> taste in the style of potato bread

No, I'd salt the shreds before pureeing and squeeze out the liquid,
otherwise your hydration is going to be off. I've tried making
soda-raised brunchbreads into yeasted versions and found problems with
too-moist/wet doughs when baking.

B/