The Best Zucchini Bread with Rum and Raisins is a classic zucchini bread with a delicious twist. After having made traditional zucchini bread for years, I wanted a creative take on an old favorite. Adding rum and raisins to readily available (and inexpensive) zucchini kicks this bread up a notch!
Fresh zucchini, raisins soaked in rum and my favorite fall spices are the perfect combination. Moist healthy bread with soft chewy raisins and a splashy glaze is a crowd pleaser. An old comfortable recipe turned new.
This simple bread is jam packed with great flavors in every slice. Rum and raisins have long elevated all kinds of food. The flavor of the dried fruit with the punch of rum is sweet and complex all in the same bite. And let’s not forget about the zucchini. Zucchini makes this bread mouthwatering, nutritious and attractive with its speckled green crumbs. What is not to love about The Best Zucchini Bread with Rum and Raisins?
Why is Zucchini a great vegetable to put in a bread?
Well, there is taste/texture, health and availability. Let’s tackle taste first.
Zucchini has virtually no taste when cooked in a bread. However, if you want a moist vs dry bread, zucchini is a great ingredient. It is a magical because it adds moisture and softens the texture of your baked goods. NO DRY BREAD!
And zucchini is really good for you. The Food Revolution Network writes about 9 healthy reasons to eat zucchini. A few that stand out are improving digestion, lowering blood sugar, boosting energy and rich in antioxidants. Read more about the benefits here.
And last but not least, my garden, farmer’s market and grocery store are loaded with zucchini in the summer months. Take advantage of this prolific and inexpensive vegetable and fill your freezer with loaves to enjoy all winter long.
Why does my bread fall in the middle when it cools?
The most common reason for your bread to collapse as it cools is because the ingredients were mixed too vigorously. This creates air bubbles which will collapse as the bread cools. In addition, the bread becomes overly dense with excessive mixing. Best practice – after the final ingredients are added, stir by hand until just blended.
Zucchini bread is considered a quick bread. See the quick bread description on my carrot pineapple bread recipe to better understand breads made without yeast.
Another reason breads fall is when the pan is overfilled. If the batter reaches the top of the pan and still needs to rise, it will collapse.
Lastly, check to make sure your baking soda and baking powder are not stale. Baking soda has a shelf life of six months and baking powder lasts one year.
How to make the Best Zucchini Bread with Rum and Raisins
Preheat oven to 325 degrees F. Grease and lightly flour a 9” by 5” loaf pan.
Combine raisins and rum in a bowl. Let stand for 1 hour, stirring occasionally.
Grate zucchini in food processor.
In a bowl, combine dry ingredients including flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Beat butter, white sugar and brown sugar in a large bowl with an electric mixer until well mixed.
Add egg and beat until smooth and creamy.
Add the zucchini and rum/raisin mixture to the wet ingredients and stir by hand.
Gradually add in the flour mixture and hand mix until batter is combined.
Spoon batter into prepared loaf pan.
Bake for 50 to 55 minutes. Bread is done when toothpick inserted into center comes out clean.
Put pan on cooling rack for 10 minutes. Then remove loaf from pan and let sit on rack until completely cool.
To Make Glaze
In a small bowl, use whisk to mix confectioner’s sugar, rum (or milk) and vanilla. Consistency should be smooth and not too runny. Adjust sugar or liquid if necessary.
Pour glaze over bread with spoon and let cool.
Tips/Recipe Notes
- No need to peel your zucchini before grating. The peel is tender and the dark green color is attractive in the bread.
- I rarely need to drain or squeeze excess moisture from my grated zucchini. If, however, your zucchini is particularly watery and it pools water after grating, you can drain some of the liquid before adding the zucchini to your batter.
- Most or all of the alcoholic content of the rum will evaporate when baked. However, if you are concerned about consuming rum in the glaze, substitute milk.
- Test bread with a long skewer/toothpick after timer goes off. It should come out clean; if it doesn’t or if there appears to be some wet dough at the top of the loaf, continue baking for five to 10 minutes until done.
- Bread keeps well for 5 days, covered well on counter or in the refrigerator.
- Bread freezes well up to 3 months. I recommend freezing prior to glazing. Add glaze after bread has defrosted to avoid glaze cracking.
More Recipes Like This
Easy Carrot Pineapple Quick Bread
Sharing this recipe at Weekend Potluck.
Best Zucchini Bread with Rum and Raisins
Ingredients
- 3/4 cup raisins dark or golden
- 2 tablespoons rum dark
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 6 tablespoons unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
Glaze
- 1/2 cup confectioner's sugar
- 1 tablespoons rum can substitute milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Grease and lightly flour a 9" by 5" loaf pan.
- Combine raisins and rum in a bowl. Let stand for 1 hour, stirring occasionally.
- Grate zucchini in food processor.
- In a bowl, combine dry ingredients including flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Beat butter, white sugar and brown sugar in a large bowl with an electric mixer until well mixed.
- Add egg and beat until smooth and creamy.
- Add the zucchini and rum/raisin mixture to the wet ingredients and stir by hand.
- Gradually add in the flour mixture and hand mix until batter is combined.
- Spoon batter into prepared loaf pan.
- Bake for 50 to 55 minutes. Check if done by inserting a wooden pick in the center that comes out clean.
- Put pan on cooling rack for 10 minutes. Then remove loaf from pan and let sit on rack until completely cool.
To Make Glaze
- In a small bowl, use whisk to mix confectioner's sugar with rum (or milk) and vanilla. Beat until smooth. Consistency should be smooth and not too runny. Adjust with sugar or liquid if necessary.
- Pour glaze over bread with spoon and let harden.