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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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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. Ingredients:
3 cups king arthur unbleached 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:
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.
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