Zucchini Anise Bread

Name: Zucchini Anise Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves.
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

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.

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 8x4-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts

1 each: 198 calories, 10g fat (1g saturated fat), 13mg cholesterol, 124mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

Originally published as Zucchini Anise Bread in Country Woman Christmas 1998

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Average Rating:

eaburns01

Sep 24, 2015

I grow zucchini each year and like to try new recipes. This is absolutely a must for baking. Love it and my friends love it. The carrots, raisins, walnuts and zucchini makes it a great breakfast treat!