Zucchini Anise Bread

• 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

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 8x4-in. loaf pans. Bake at 350u0b0 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.

allpurpose, sugar, toasted wheat germ, baking soda, salt, ground cinnamon, aniseed, baking powder, vegetable oil, buttermilk, eggs, vanilla, zucchini, walnuts, raisins, shredded carrot

Taken from www.tasteofhome.com/recipes/zucchini-anise-bread/ (may not work)