One reviewer said she used nonfat yogurt instead of the buttermilk, but I don’t have that on hand either.
I have vanilla pudding, nonfat skim milk, lemon juice, or cream cheese.
Would any of these work as a substitute, or can you think of something else?
Zucchini Oatmeal Cake
This is a dense, moist, flavorful cake, and it’s absolutely delicious with a cream cheese glaze. Bake this in a 10 or 12-cup Bundt cake pan or in a 9x13x2-inch pan.
Prep Time: :
Cook Time: :70
•2 1/2 cups all-purpose flour
•1 cup quick-cooking oats
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1 1/2 sticks butter (6 ounces)
•1 1/2 cups light brown sugar, packed
•3 large eggs
•1 1/2 teaspoons vanilla
•3/4 cup buttermilk
•2 cups shredded zucchini
•3/4 cup chopped walnuts or pecans
Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325°.
In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan.
Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. Glaze or dust with powdered sugar.
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