Instructions: Place raisins and rum in a screw-top jar. Cap tightly and shake vigorously.

Let sit for at least 1 hour - or for several hours, or more - shaking occasionally.

Position a rack in center of oven. Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.

Combine flour, cinnamon, cloves, baking soda, baking powder and salt; sift together into a medium bowl. Set aside. In a large bowl, whisk sugar, oil and vanilla together until smooth. Add zucchini and stir to combine. Add combined dry ingredients and stir just until batter is evenly mixed and there are no unblended drifts of flour. Stir in walnuts and raisins, along with any remaining rum. Divide batter evenly between prepared pans, filling each about 1/2 full.

Bake about 50 minutes, or until wooden skewer inserted into center of a loaf comes out clean. Remove from oven and cool in pans about 10 minutes. Remove from pans and place loaves, top side up, on a rack to cool completely. Bread can be stored, tightly wrapped in plastic, for up to 3 days. Freeze for longer storage.

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