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Zucchini Anise Bread Recipe

Bushels of late-summer zucchini always put me in the Christmas spirit--thanks to this garden-fresh holiday bread I make. The anise lends a unique licorice-like flavor and fragrance to every piece...and the zucchini gives it such a moist texture.

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Zucchini Anise Bread Recipe

Prep: 15 min. Bake: 1 hour

Yield: 32 Servings

15 60 75

Ingredients

3 cups all-purpose flour
2 cups sugar
2 tablespoons toasted wheat germ
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 to 1 teaspoon aniseed
1/4 teaspoon baking powder
1 cup vegetable oil
1/4 cup buttermilk
2 eggs, lightly beaten
2 teaspoons vanilla extract
1-2/3 cups shredded peeled zucchini
1 cup chopped walnuts
1 cup raisins
1/3 cup shredded carrot

Directions

In a large bowl, combine the first eight ingredients. In another bowl, combine oil, buttermilk, eggs and vanilla. Add to dry ingredients; mix well. Stir in zucchini, walnuts, raisins and carrot. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 2 loaves.

Nutritional Facts 1 serving (1 each) equals 198 calories, 10 g fat (1 g saturated fat), 13 mg cholesterol, 124 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Zucchini Anise Bread in Country Woman Christmas Annual 1998, p15