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.Buttermilk cake with zucchini.

It's raining outside so I'm spending my day in watching ice-hockey on TV (Finland is playing against Kazakhstan), knitting and baking bread. I was going to go for a run today as it's almost been a week since my last time, but the rainy weather and distant thunder made me stay home. Maybe I'll do some yoga exercises tonight instead...

Yesterday I made a buttermilk cake and added some zucchini to make it a bit healthier. Buttermilk cake was something I made often as a child as it's such an easy recipe, as it doesn't require any whisking of eggs or butter or sugar or other more complicated steps. It was actually the first real baking I have ever done by myself. (Hmm.. either this or pancakes, I'm not sure...) The original recipe is from my mother, but I modified it a bit to make it gluten and wheat free (as well as the additional zucchini I mentioned earlier). You can substitute the flours with normal all purpose flour and leave the zucchini out to bake the cake I made as a child or follow my recipe to make the updated version, your choice, they are both equally good!

P.S. I made the cardigan I'm wearing in the photos above with this pattern. I used Garnstudio DROPS Alpaca (shade #618 if I remember correct...)


3 dl buttermilk
200 g butter (melted)
2 dl sugar
1 dl syrup
2 tsp ground cloves
2 tsp ground ginger
2 tsp ground cardamom 
1 tsp baking soda
3 dl corn flour
3 dl coconut flour
400-500g of grated zucchini

Preheat oven to 175 degrees C. Mix all the ingredients as quickly as possible to make an even consistency. Be careful not to knead the batter too much, so that it won't get too tough. Pour it into a greased and floured cake pan (I used melted butter and coconut flour for this). Bake in the oven for ca 1 hour or until well done. 

As easy as that. Let the cake cool completely before serving. If it's too warm, it's hard to cut. 


  1. I love your cardigan. You're inspiring me to knit more things, somewhat unfortunately since my queue on ravelry is already too long!


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