Zucchini Bread

Moist. Spice. Rum-Infused

A Cozy Classic with a Spirited Twist

Zucchini bread is one of those kitchen staples that quietly wins everyone over. It’s soft, spiced, and wonderfully nostalgic, something you bake on a Sunday afternoon when the house needs a little warmth and the fruit bowl has a few too many zucchinis hanging around. But what if we could take that cozy classic and give it a little island flair?

That’s exactly what this recipe does. With just a splash of Kōloa Spice Rum, this everyday loaf transforms into something unforgettable. The rum brings out the richness of the spices, adds a subtle depth to the butter and vanilla, and makes the zucchini shine in a way that’s both familiar and new. The result? A quick bread that’s moist, fragrant, golden at the edges, and kissed with the kind of flavor that makes people go, “Wait…what’s in this?”

You don’t need any fancy equipment. No mixers, no fuss—just a bowl, a spoon, and a handful of pantry staples. I’ll walk you through the simple steps, from grating your zucchini just right to knowing exactly when it’s ready to come out of the oven.

This is the kind of recipe that earns a spot in your regular baking rotation. It works for breakfast, afternoon coffee, or a little something sweet after dinner, and it freezes beautifully, so you can tuck a slice away for later.

So grab that rum, warm up the oven, and let’s bake something that feels both grounded and just a little bit elevated. I think you’re going to love this one.