Hey there :)

So lately I am missing a bit of time. And I really wonder how other people manage having different things in their lives so much more effective than I do and thus can do all the things they want. But for me it seems I always have to choose between one or the other. Partly I think my laziness is at fault for I just chill on the sofa doing nothing for too long of a time. I am too lazy for life ^^°

So, while I still cook and bake I kind of don’t take photos of pictures anymore. And when I feel like taking pictures it’s either dark already or the sun decides to bid me farewell. so this kind of makes things harder for the blog. But I guess I have live with that. As long as I can still eat enough stuff I guess I will be fine :)



So, one of the things I baked and actually photographed are these muffins. Made with a bit of sourdough and whole grain flour and buckwheat they are not the lightest and fluffiest muffin you will ever have. But they fill you up nicely and have and have nicely not-overpowering sweetness to them. For me they even work as a breakfast, especially on weekends. A nice balance between an sweet treat and nutritious package :)



Recipe Sourdough Blueberry Muffins



  • 100g sourdough* (100% hydration)
  • 110g greek yoghurt
  • 70g apple sauce
  • 55g maple syrup
  • 2 eggs
  • 100g butter, melted and cooled



  • 100g whole grain spelt flour
  • 85g buckwheat groats, ground (or buckwheat flour)
  • 30g sesame seeds, ground
  • 50g coconut sugar (or brown sugar)
  • 2 tsp. vanilla powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt


Fold Ins:

  • 200g blueberries (I have used fresh)




*For the sourdough you can either use some discard starter or make it by combining 20g of sourdough starter with 40g of flour (any will do, I used whole grain spelt) and 40g of water. Let sit for 6 hours or more (I let it sit overnight).

Preheat your oven to 180°C.

In a big bowl combine all the wet ingredients and stir well until everything is fully mixed.

In another bowl mix together the dry ingredients.

Add the dry ingredients to the wet ingredients and stir until well combined.

Carefully fold in the blueberries. Spoon about 2 Tablespoons of dough per muffin into muffin tins (I have used silicone ones and that worked pretty well) and bake for about 25-30 minutes or until an toothpick comes out clean



Sweet Cornbread with Cardamon-Plum Compote

Hey there :)

I have a quite busy week behind me. Basically because I was baking something every day. I don’t know how, but it just sort of happened.. I wanted to try out this and then there was a birthday.. I also went to see a friend and of course I couldn’t go barehanded. And then I had to bake a bread, this has become a weekly ritual and shall not be forgotten.. So now, we have several goodies at home and this week I don’t have to make anything new to eat as there are still a lot of leftovers. Quite nice :)


One of the things I made is this cornbread. I don’t think it is an authentic version of a cornbread. It is a version with personal preferences, such as sugar and Kefir and even some lemonzest to give it a slightly tangy note. So this might not be a standard cornbread, but still very nice and optimzed for summer.


Especially with the compote. I find cornbread (be it authentical or not ;)) by itself a bit plain and as the warmer tempetraures have me wanting to eat more fruit, I made a plum compote to go with it. It added a great flavor and also some moisture to it which I really appreciated. Except from the plums, the other big flavor component used in the compote was cardamom which gave a nice complexity to it.

cardamon1 How is your stand on cardamom? I think it is one of my favorite baking ingredients. It gives the dough a slight Nordic taste. My dad on the other hand thinks it tastes like soap.

Well, the point is, if you agree with my father swap the cardamon for something else. Cinnamon always works with plums, but it you are looking for something less wintery, maybe add some lemon zest, mint or maybe even basil. My suggestion though: try the cardamon. Cardamon rocks in my book :)



Recipe Sweet Corn Bread

prep time: 15 minutes + 30 minutes baking time +++ makes: one 22cm skillet



  • 125g /  one stick + 2 Tbsp. butter + 1 tablespoon for the pan
  • scant 2/3 Cups brown sugar
  • 2 eggs
  • 1 Cup Kefir
  • 1 Cup cornmeal
  • ½ Cup whole grain spelt flour
  • ½ Cup fine corn flour (can be subbed with other flour like more spelt flour or wheat flour)
  • 1 tsp. baking soda
  • ½ tsp baking powder
  • 1 tsp. vanilla extract
  • ½ lemon, zest
  • pinch of salt




Preheat the oven to 180°C and place a cast iron skillet (about 9 inch, 22cm) on the lower third of the oven.

Melt the butter, except for the extra one tablespoon. Add the sugar, salt and vanilla extract and stir to combine. Add the eggs and beat well. I do this by hand but if you prefer using an immersion blender, I guess that works too.

Then add the Kefir and zest of about half a lemon and stir to combine again. Then add the cornmeal, corn flour, spelt flour, baking soda and baking powder. Guess what? Stir again until well combined.

Take out the cast iron skillet. Add one tablespoon of butter and swirl around. Then add the cornbread batter and smoothen out the surface a bit.

Put back in the oven and bake for about 30 minutes or until a toothpick comes out clean.

Meanwhile, make the compote:

Recice Plum Cardamon Compote

prep time: 5 minutes + 20 minutes cooking time +++ yields: about 1 1/2 Cups



  • 6 plumps (if possible choose a variety)
  • ¼ lemon, juice
  • 2 pods cardamom, cracked and seeds ground with mortar and pestle
  • 1-2 Tbsp. brown sugar
  • 1 Tbsp. water




Stone the plums and cut into eights (or smaller pieces if you prefer).

Place all ingredients for the compote in a small saucepan. Simmer over medium-low heat for about 20 minutes. I like to reserve one or two plums and add them just 5 minutes before the compote is done to have some bite to it. But that’s up to you.


Serve the cornbread with some plum compote on top and maybe a dollop of yoghurt if you like


Sweet Potato Brownie Muffins

Hey there :)

I made some sweet potato bread the other day, but baked too many sweet potatoes for it and still had a small one left. So what to do with it? I was torn between some sweet potato waffles or some sweet potato brownies. Well, the brownies won. Actually they are brownie muffins as the dough wasn’t enough to fill out a brownie tray ;) So I had individually round brownies and they were good :)



My boyfriend insisted they were a bit to nutty for him. But as they contain no nuts at all I just think he’s nuts and somehow his brains went into his mouth while eating. Seriously. They were not nutty. They were good and decadent. And there would be nothing wrong with nutty anyway.


The sweet potato really works well in brownies as it compliments the gooey-ness and keeps them super moist. Nomnom, soft interieur :)


If I didn’t know there was sweet potato in it I wouldn’t have guessed it. The espresso deepens the chocolate flavor, which is really intense in these. They have dark rich flavor so if you like dark chocolate I think you might like them as well.

If you don’t eat wheat I am pretty confident you can swap the flour with ground almonds or hazelnut and (for a really nutty version ;)) I also think you could leave out the egg and use a couple of tablespoons of applesauce for a vegan version. But I have to admit I haven’t tried either, so it’s just guessing.


Recipe Sweet Potato Brownie Muffins

prep time: about 15 minutes + baking time +++ yields: 6 muffins


  • 1 Cup /100g sweet potato puree (made from one small sweet potato, just bake the potato at 175° for about 30 minutes until soft and then mash it)
  • ¾ bar / 70g dark chocolate, chopped
  • 1/3 Cup / 85ml hot espresso
  • 1 egg
  • ½ Cup / 60g coconut sugar (or brown sugar would work as well)
  • 2 Tbsp. raw cacao powder (mine was orange scented, but normal is just fine)
  • 1 Tbsp. nutbutter of your choice
  • ¼ Cup / 30g whole grain wheat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • 1 tsp. vanilla powder or vanilla extract
  • dusting sugar, optional



Brew some espresso. In a bowl pour the hot espresso over the chocolate and stir until the chocolate is melted.

In a big bowl mash 100g of baked sweet potato (about one smaller potato) or if you have potato puree just put it in a bowl. Add the espresso-chocolate mix, the egg, nutbutter and sugar and mix well.

Then add the flour, baking powder, cacao powder, cinnamon and vanilla and stir again to combine. A spoon is totally enough, no need to take out your kitchen machine.

Fill into muffin tins (I have used silicone ones as they don’t stick) and bake at 175°C for about 25 minutes. They should still be very moist inside but if you prefer firmer muffins, just bake them a bit longer.

If desired dust with some powdered sugar once they’ve cooled down.

Red Wine Cake with Leftover Nutpulp

Hey there :)

Do you like red wine? I do, but for me it has to be on the sweet side. Not a fan of all that dry barrique stuff. Guess that makes me one of those “no idea of wine types”. Anyway, sometimes when we open a bottle and it turns out to be too dry for me to drink I either add some sugar to it (yep, I do that, sorry) or I bake with it. This time it was baking ;)

I also had some nut pulp around and I remembered to make measurements, so here you go with an option to use leftover nut pulp. You can sub it with ground nuts like almond meal or hazelnut meal, but in this case I simply would add one more Tbsp. of liquid. Either some more wine or milk or just water. You can sub the butter with coconut oil if you want this to be dairy free, I don’t know if you van sub the eggs though to make it vegan. Never tried that before but if I was to try, I would use 1/3 Cup of apple sauce and maybe one chia egg (1 Tbsp. chia + 3 Tbsp. water)

I you make the recipe as is you’ll get a very soft cake, that tastes a bit like christmas. It’s a very moist cake and just a tiny bit fragile. No problem to eat it by hand but I wouldn’t try and make a torte with it :)



prep time: 15 minutes +++ baking time: 45 minutes +++ yields: one small cake


  • 2 eggs
  • ½ Cup / 85g sugar
  • 110g / 1 stick butter, soft
  • ¼ Cup / 60ml red wine
  • ½ Cup / 70g leftover nut pulp from making nut milk
  • 1/3 Cup + 1 Tbsp. / 75g flour
  • 1 Tbsp. (raw) cacao powder
  • 1 tsp. vanilla powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. baking powder
  • some chocolate chips (optional)



In a bowl mix together flour, nutpulp, salt, cinnamon, vanilla powder, cacao powder and baking powder. Set aside.

In another bowl cream together butter and sugar until fluffy. Then add the eggs, one at a time and beat with a mixer until combined.

Add the flour mixture and the red wine to the butter mixture and mix until well combined. If desired, stir in the chocolate chips.

Pour the dough into a greased small loaf pan (mine is 20cm)

Bake at 180°C for about 45 minutes. Check with a toothpick if it’s done.



Hey there :)

A while back I got this chili-peanut butter and I was a bit at loss what to do with it. For me it was nothing to smear on a bread and have it with some bananas like normal peanut butter and my boyfriend isn’t into nutbutters at all.

So I thought about it for a while and decided there was only way, the one I usually take: Baking with it :). And since I have finally bought a brownie form, brownies were the obvious choice for me. And it was a good choice. Although I am not totally into that chocolate-chili thing – chocolate with chiliflakes is a no go for me – this brownies turned out really well. They only have slightly hot after taste and it makes them really interesting. The chili flavor isn’t overwhelming but complimenting the taste and they turned out way better than I thought they would. Me and my boyfriend were a bit skeptical but the outcome is after all very nice:)

They don’t need any flour and thanks to the peanut butter you also don’t need to add any more butter or dairies which makes them a slightly healthier choice while still having that nice brownie-gooey-feeling and tasting very scrumptious. Like snickers but with a spicy aftertaste. Oh lala.


If you only have regular peanut butter, the recipe will of course work with that as well. If you want to have that chili tang you can add about ½ tsp. of chili powder. Or more if you dare so ;)



prep time: 15 minutes + baking time +++ yields: one pan of brownies


  • ¾ Cup / 180g chili-peanut butter (or use normal peanut butter + ½ tsp. chili powder)
  • 1 bar / 100g dark chocolate
  • 2/3 Cup / 140g sugar
  • 3 eggs
  • 1/3 Cup / 35g coarse almond meal
  • 1 tsp. baking powder
  • some of your favorite chopped chocolate (optional)
  • coarse sea salt to sprinkle on top (optional)


Over low heat or even better with a double boiler melt the chocolate and stir in the chili-peanut butter until smooth.

In a medium bowl cream together the eggs, the sugar and the baking powder. Pour the chocolate-peanut butter- mixture to the egg mixture and stir well until combined.

Stir the almond meal into the mixture.

If using, now fold your chopped chocolate into the batter.

Pour into a brownie ban (mine is 28cm+28cm). Sprinkle some coarse sea salt on top if you want to.

Bake at 160°C for 25-30 minutes.

Pumpkin Bread

Pumpkin Bread. Finally. Last year I attempted to make some pumpkin bread that turned out really mushy. Maybe I wanted too much back then. I tried a no-sugar and vegan version, subbing sugar and eggs with bananas, wasn’t using any gluten flours etc. And it really wasn’t good. It was a weird banana-pumpkin-mash. Meh. I was so unhappy with the result I didn’t want to do another pumpkin bread that year. But, I had some time to grieve and now I am over it.

But anyway this time I wanted to try a bit more of a classic version. And it turned out waaayyyy better.


With a nice texture and pumpkin flavor perfect for autumn, but the spices used also remind you that Christmas isn’t that far away anymore.


For this recipe there are also two options, a one that uses dairy and a dairy-free version. The dairy free version will also have a slight coconut taste due to the coconut oil. I guess other vegetable oil would work as well though, but I am just guessing here.



prep time:about 15 minutes +++ yields: one smaller loaf


  • 1 ½ Cup / 200g flour (I have used a mix of whole wheat and white flour)
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • pinch of salt
  • 1 stick + 1 Tbsp. /120g soft butter or ½ Cup coconut oil
  • ¾ Cup / 160g brown sugar
  • 2 eggs
  • 1 Cup / 260g pumpkin puree
  • ¼ Cup / 60ml milk or oat milk
  • 1 Tbsp. honey
  • about half a bar coarsely chopped dark chocolate (optional)


In a small bowl mix together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.

In a medium to big bowl cream together the butter and sugar with a mixer. Beat in the eggs, one after the other. Scrape down the sides of the bowl as needed. Then add the pumpkin puree, milk and honey and mix again until evenly distributed.

Add the flour-mixture to the rest of the dough. Mix until evenly distributed.

Fold in the chocolate if desired.

Pour the dough into a greased baking pan. I chose a rectangular loaf pan that was about 20cm / 8” long.

Bake at 180°C for about 75 minutes. Check with a toothpick. If the top gets too dark, cover with some aluminum foil.

Take out and let cool slightly.


Hey there :)

I often have some banana that just lasts forever. The one banana that just won’t get eaten. Happens all the time. The banana just keeps getting blacker and blacker and reaches a state where I don’t want to eat it plain anymore. But it also isn’t enough for a whole banana bread. So what to do? Start crying and rumbling, curse that banana, tell it you never wanted it anyway. When you bought it you already knew this one was the one to fuck your life over. Or deny its existence completely. That is one way I handle it sometimes. Or I freeze it, but who the hell needs a dozen frozen bananas?

Found a solution for myself: Banana Mug Cake. Since the cake is so small once banana it plenty to make cake with it. And it comes together in 5 minutes, really quick. I added some hemp seeds for protein so this once can serve as an after workout treat or maybe a breakfast as the oats will help you feel full for a bit.


You can by the way also grind your oats into a flour before making this mug cake, it will result in a bit more cake-like texture. With unground oats it is quite chewy. Which I like but some don’t I think.It is also not the sweetest cake. If you feel like something a bit sugary, add a tablespoon of coconut sugar or mayble maplesyrup to the batter.

Well, your call :)

Also I am finally having a week of :) Holiday time, finally :) Can’t wait to be doing nothing but chilling around in beaches :)


prep time: 5 minutes +++ yields: one mug cake


  • 1 very ripe banana
  • 1 egg
  • ¼ Cup / 25g rolled oats
  • 1 heaping tsp. cacao powder
  • dash of cinnamon
  • 2 Tbsp. hempseeds, shelled
  • 1 Tbsp. flaxseed, ground
  • ½ tsp. baking powder

toppings: some crushed nuts, maple syrup, cacao nibs etc.


In a small bowl mash the banana with a fork until you have a more or less smooth paste. Add the egg and mix until combined.

Stir in the cacao powder, cinnamon, rolled oats, hempseeds, flaxseeds and baking powder and miy everything with a spoon until combined.

Transfer to a big mug. If you want to avoid sticking you can grease with some oil, but my cake came out nicely without any greasing.

In a microwave bake for about 1 ½ -2 minutes. (I like my cake a bit underdone. You can bake for another 15-30 sec. if you want it cooked through completely)

Take out and turn upside down on a plate. Serve with desired toppings like some syrup, nut and cacao nibs. Or some shredded coconut. Whatever you feel like :)



Hey there :)

Lately I’ve been picking a lot blackberries. Because they are really easy to find. Some bushes are walking distance to our apartment, some are on my way to university, some are at train stations etc. pp. So I am basically passing some wherever I go and when I have a tin or something alike with me, I usually just take some.

I just forgot it one day, when I was really wanting some. But I was busy and didn’t really have the chance to get some (or maybe I was just too lazy). But my hero in white armor jeans and T-shirt came to save and at the end of the day, I had some. Hooh-ray. So as a thank you I wanted to bake some cake for my savior. Blackberry cake – of course. The thing is, my savior usually prefers classic cakes. With eggs and with sugar and fat and all that normal white flour. With creams and custards, certainly not those that’ll have an overly big amount of sugar replacements or those trying so hard to avoid gluten or whatever.

Which meant for me – no vegan experiments no cutting out sugar, not trying to substitute butter for coconut oil or oats or buckwheat for flour etc. Just some plain cake with all the sugar-y and butter-y taste and texture. Okay. It’s funny, I haven’t baked cakes like this for a while. Although I myself also fancy them. And come on, it’s all okay to try and make things healthy, but a real treat once in a while, with all that normal stuff… I should do cakes like that more often. They might not be filled with all those superfoods, but with all the goodness of classical ingredients. And you make them yourself so ingredients are still all natural. And a bit of butter and sugar might just be the right thing for your soul once in a while.brombeerkuchen4

So here we go. A better-butter-batter-cake. With some blackberries and custard (as my savior is a custard fan I think). Badaboom.




prep time: about 40 minutes +++ yields: one 20cm/ 8" cake

For the custard


  • 3 egg yolks
  • 1/3 Cup / 65g sugar
  • 2 Tbsp. corn starch
  • pinch of salt
  • ¾ Cup / 175ml milk
  • ¾ Cup / 175ml whipping cream
  • 1 vanilla bean or 2 tsp. vanilla powder
  • ½ lime, juice

For the cake

  • 1 ½ Cup / 250g white wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. vanilla powder
  • pinch of salt
  • 2 eggs
  • ¾ Cup / 130g brown sugar
  • 1 Stick + 2 Tbsp. / 125g butter (room temperature)
  • 1/4 Cup / 60ml buttermilk + 2 Tbsp.
  • ½ lime, zest and juice
  • about 1 ½ Cup / 200g blackberries


Start with the custard: In a medium bowl mix together egg yolks, sugar, cornstarch and salt until smooth. In a small saucepan bring milk, heavy cream and the scraped out seeds of the vanilla bean to a slow boil. Add a bit (about ¼ Cup) of the hot-milk mixture to the egg yolk mixture and stir. Repeat until all of the milk mixture is stirred into the yolk mixture. Pour back into the sauce pan, add the lime zest.

Bring the pan to low-medium heat and keep stirring the mixture until it thickens up, about 4 minutes. Bring to a slow boil and cook for one more minute. Take away from the heat and let cool completely.

For the cake batter:

Mix together the flour, baking soda, baking powder, vanilla powder, salt and zest of ½ lime (or a whole one if you prefer).

In a large bowl cream together the butter and sugar by mixing it with an electric mixer for about 4 minutes. Then add the eggs, one after another and mix together well.

Then add about half of the flour mixture together with half of the buttermilk and the juice of half a lime. Mix everything together and then add the other half of the flour and buttermilk and mix again. You will now have a rather thick, non-pourable batter.

Now carefully fold in about two thirds of the blackberries. No need to measure here, just eyeball it.

Oil a 20 cm / 8 inch cake pan thoroughly. Place half of the batter in the pan, smoothening out the batter a bit with a spoon or spatula. Then put all of the custard on top of the first layer. Then put the rest of the cake batter in dollops on top of the custard layer. Gently press the rest of the blackberries on top of the batter, while eating in one or two ;)

Bake in a preheated oven at 175°C for about 1 hour and 15 minutes (I know, it takes some time), until an inserted toothpick comes out clean. After about 45 minutes (or sooner if the top gets to dark) cover with aluminum foil.

Take out, let cool a bit and enjoy :)



Hey there :)

Like promised, here is a follow up recipe for the coconut butter. It’s a simple and fast recipe but leaves you with some summer-y tasting treat that can either work as a breakfast or pick-me up snack. I really liked the raspberries along with the coconut and I guess I will try out this combo more often.


As they contain no dried fruits, those bars are not the typical put-in-your-bag bars. They are way moister and maybe you have to be more careful when eating then. Actually they are a bit of a bar-cake mix. But this is a good thing here. Because they will make you feel like eating desert more than a regular bar would. And you won’t miss that juicy, fresh raspberry filling…


Summer-bars, here I come :)



prep time: about 15 minutes + baking time +++ yields: about 6-7 bars


  • 1 ½ Cups / 150g rolled Oats
  • ½ Cups / 45g shredded coconut
  • ¼ Cup / 25g coconut sugar
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ lemon, zest
  • 1/3 Cup / 95g coconut butter
  • 5-6 Tbsp. applesauce (unsweetened)
  • 2 Tbsp. coconut oil, melted
  • heaping ½ Cup / 75g raspberries (fresh or frozen)
  • 2 Tbsp. apricot marmalade or apricot compote (I have used homemade)


In a big bowl mix together the rolled Oats, shredded coconut, coconut sugar, baking powder, salt, vanilla powder and lemon zest (grated of course). Make sure everything is evenly distributed.

Then add the coconut butter, the apple sauce (start with 5 Tbsp. and if your dough seems to dry after kneading another one) and the coconut oil. Mix with your handy until you have a dough that is just a bit sticky and wet, but not runny.

In a rectangular cake pan lined with a baking sheet (I don’t own a classical brownie form, but I guess this would work as well) press about 2/3 of the dough on the bottom. Then smear 2 Tbsp. of apricot marmalade or compote (if you want to keep this refined sugar free, check your spread!) on top of it. Then put the raspberries on top.

Then top with the rest of the dough by making some crumbles out of the dough and sprinkling it on top. If you want to use more oats to make it more crumbly that’s fine.

Bake at 190°C for about 20-25 minutes.

Let cool slightly and cut into bars.

If you want your bars a little less cake-y and a bit more firm, bake the cut bars again in the oven at 150°C for about 10 minutes. This it totally optional but makes them firmer and bit crunchier.

Store in the fridge in airtight containers. Should last for at least 4 days.himbeerkokosriegel1

Blueberry-lemon-zucchini cake

Hey there :)

Do you also have those recipes that you keep wanting to do, but sort of never get around to actually make them? I have tons of them. This is one of those that I have wanted to make for about a year now. Well, not exactly this recipe, but the idea of zucchini bread or cake was in my head. At least I can cross the zucchini cake off the list now. I even made it in two variations: one big cake and several small cakes. Both were nice, but I think I like the smaller ones better. They were a little fluffier, the big cake was denser. But both variations work for my taste buds.


Well, I am happy I finally did make the cake(s), the zucchini gives the cake a nice moisture without making you feel you’re eating a vegetable. And lemon and blueberry is always a good pair, especially in summer.

Apart from that it is a pretty normal and classic cake recipe, containing eggs, dairy and gluten.


The zucchini bread by the way is still to come. I hope I can make that soon.

hooray for blueberries!


Blueberries are one of my absolute favorite fruits. They have loads of antioxidants calledanthocyanins which also give them their blueish color.

There are studies that state that blueberries are good for cardiovascular health, a good thing for your memory – or your brain in general (not that I would need that though ;P…ok, maybe I do…) ,and also good for your eyes.. or much goodness… ;) Plus a lot of other stuff.

They contain some B-Vitamins, Vitamins C, K and E, some manganese and copper in smaller amounts. You can check out some stats here.


prep time: about 30 minutes + baking time +++ yields: one big loaf or at least 12 small loafs but probably more


  • 4 eggs
  • 1 medium zucchini
  • 1 ½ Cup / 200g white flour
  • ½ Cup / 50g cornstarch
  • 1 Cup / 200g coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 150g soft butter
  • 1/3 Cup / 80g Mascarpone
  • 2 lemons, zest and juice of 1
  • 1 tsp. vanilla powder
  • 1 Cup / 170g blueberries


Wash the zucchini, blueberries and the lemons.

Grate the zucchini, place them into a sieve and put some salt over them. Set them aside for about 10-15 minutes. They will lose quite some water.

In a bowl mix together flour, cornstarch, a pinch of salt, baking powder, baking soda, vanilla powder and zest of the lemons.

In another big bowl mix together the soft butter and sugar until creamy. Mix in the eggs one by one. Then add the juice of one lemon.

Mix in the flour-mix and the mascarpone bit by bit.

Squeeze the water out of the zucchini. It’s easiest if you use a cheese cloth. Fold the zucchini under the batter.

Then carefully fold the blueberries under the batter.

Pour the batter either in a 30cm long loaf pan or into about 20 mini-loaf pans / muffins tins (depending on hoy much batter you are using and the size of your tins).

Bake at 175°C for about 50 minutes for a big loaf or for about 30 minutes for the smaller loafs.