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Zucchini Anise Bread Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 32 servings

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

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.

Directions

  1. 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.
Originally published as Zucchini Anise Bread in Country Woman Christmas Annual 1998, p15

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.

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