When my Oma passed away I wanted to share her recipes with others in the family and I put together a cookbook from her files and my memories of what she shared with me. Sadly, however, many of her recipes were not written down and were lost to us forever.
My beautiful Oma!
Her cinnamon rolls for one. She made the world’s best cinnamon rolls. And her bread, OMG I miss her bread fresh out of the oven with melted butter and homemade jam! She just had a gift for baking which always came out so fluffy and light. I swear she could make unleavened bread rise.
And then there was her zucchini bread! Luckily that is one she and I made together on many occasions. Zucchini is like a weed here it grows in abundance in the garden. It also does not involve yeast. Yeast and I are in a tremulous relationship, sometimes we work well together other times not so much.
If you have never had zucchini bread you are in for a treat. Zucchini is to bread what carrot is to cake. Mouth-watering goodness all baked up in one delicious loaf.
In Oma’s recipe she, like many from her generation, used shortening to bake with. I prefer the richer flavor of butter and substitute the two out. It does slightly alter the texture, but the taste outweighs any variances.
Mix butter and sugar in a large bowl until fluffy.
Mix in eggs one at a time until creamy. Stir in shredded zucchini, water, and vanilla to blend. Oma would peel the zucchini before shredding. I leave the peel for the extra nutrients as the slight green flecks do not bother me.
In another bowl stir together the dry ingredients of flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add flour mixture to the cream mixture. Stir in nuts and raisins.
Pour batter into two greased loaf pans. Bake in a preheated 350°F oven for 60 to 70 minutes, or until a knife inserted in center comes out clean.
Cool completely before slicing.
In honor of my Oma: for loving me at my best and worst, for teaching me how to cook, and setting the example that I try to achieve every day! – Ella
• 2/3 cup shortening (I use butter instead)
• 2 2/3 cups sugar
• 4 eggs
• 3 cups shredded zucchini
• 2/3 cup water
• 2 teaspoons vanilla
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2/3 cups chopped nuts
• 2/3 cups raisins
- Preheat oven to 350°.
- Grease bottoms of two bread pans.
- Mix shortening and sugar in large bowl. Add eggs, zucchini, and water.
- Blend vanilla with the cloves, add flour, baking soda, salt, baking powder and cinnamon, and blend together.
- Stir in nuts and raisins.
- Pour into pans. Bake 60 to 70 minutes, or until a knife inserted in center comes out clean. Cool completely before slicing. Will keep in refrigerate up to ten days, freezer one month.