Zucchini Bread with Cream Cheese-Sour Cream Frosting

Preheat oven to 350°F.

1. Begin by macerating the currants in the dark rum. By the time everything else is mixed, they will have plumped up enough to use. Grease a 9.25″ x 5.25″ bread pan and set aside.

2. Grate zucchini into a large bowl. Add vegetable oil, sugars, and beaten egg and mix until well combined.

3. Put flour, baking powder, and baking soda into a sifter, then sift into the zucchini mix. Add sea salt, cinnamon, and ginger then gently stir until just combined. DO NOT OVER-MIX.

4. Drain currants, then add the currants and pecans to the zucchini mix and stir a couple times until it is just mixed.

5. Pour into a greased bread pan, place on a baking sheet and put in the oven. Bake for approximately 45 minutes, or until a tester toothpick comes out clean. (If the top starts to brown too much, place a sheet of aluminum foil over the loaf to protect it.)

6. Remove from the oven and allow bread to cool a bit.

To make the cream cheese/sour cream frosting, whisk all frosting ingredients until well combined and smooth. Frost at will.