Zucchini is in full swing and all things zucchini – bread, fritters, chips, lasagna – are on my mind as we have quite a few from our vegetable garden!
My first zucchini bread of the pandemic season turned out to be quite nice – I took the classic zucchini bread recipe and put a spin on it by pouring a delicious rum syrup over it. Here is the recipe if you want to give it a try. Recipe yields two zucchini breads, so you’ll have one with rum syrup and one classic.

For the zucchini bread you’ll need:
3 cups all-purpose flour
1 teaspoon salt
1teaspoon baking soda
1teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped with raisins
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
For the rum syrup you’ll need:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum
Directions:
Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
When zucchini breads are done, poke holes on one of them with it with a knife or a wooden skewer and pour the rum syrup on it – let the syrup soak into it while bread cools and enjoy!
Comments