Best Zucchini Bread with Rum and Raisins
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!
Servings: 10 slices
Calories: 315kcal
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.
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.