• 3 cups plain flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups grated zucchini
• 1 cup chopped walnuts
• 1 cup raisins
• 1 cup rum
• 1 cup oil
• 3 eggs
• 2 teaspoons vanilla

In a small mixing bowl, mix the raisins and rum together.  Let mixture set overnight in the refrigerator or microwave the mixture a couple of minutes to help the raisins absorb the rum.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nuts and zucchini. Whisk to blend and set aside.

In a small mixing bowl combine the oil, eggs, and vanilla. Use a wire whisk to blend well then set aside.

In an extra large mixing bowl dump the flour mixture, the raisin mixture,  the oil mixture and use a sturdy spoon to mix by hand.  Mixture will be very dense.  Spoon the mixture evenly into 2 greased loaf pans or 6 greased mini loaf pans.  Bake large loaves at 350 degrees for approximately an hour.  Bake mini loaves for approximately 30 minutes.  Bread should be fully cooked in the center – and no raw batter should be on an inserted toothpick once removed.

Optional bread spread:

• 1 8 oz pack cream cheese – softened
• 1 stick butter – softened
• 1 cup powdered sugar
• 1 teaspoon cinnamon

In a medium sized mixing bowl, combine cream cheese and butter.  Beat on high speed with an electric mixer until butter and cream cheese is light and fluffy.  Add the powdered sugar and cimmamon and blend well.  Serve over sliced zucchini bread.

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Tags: bread, rum raisin, zucchini bread