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Zucchini bread with honeycomb butter
Zucchini bread with honeycomb butter
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enjoy a delightful twist on banana bread by adding zucchini and sweet honeycomb for a unique and tasty treat.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 2 (about 250g) zucchini, coarsely grated
  • 155g (3/4 cup, firmly packed) brown sugar
  • 90g (3/4 cup) walnuts, coarsely chopped
  • 120g butter, melted
  • 130.00 gm mashed ripe banana
  • 2 eggs, lightly whisked
  • 50g Violet Crumble chocolate bar, coarsely chopped
  • Honey, to serve
  • 150g butter, at room temperature
  • 28.60 gm honey
  • 50g honeycomb, finely chopped
Instructions:
  • 1. Preheat your oven to 180°C (160°C fan forced) and generously grease five mini loaf pans measuring 4.5cm in depth and 5.5 x 12.5cm at the base.
  • In a large bowl, mix together flour, zucchini, sugar, and walnuts. Add butter, banana, and egg, and stir until thoroughly combined. Spoon the batter into pans, smooth the top, and bake for 30 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before removing from pans onto a wire rack to cool completely.
  • Prepare the honeycomb butter by whipping the butter and honey in a bowl with electric beaters until light and fluffy. Fold in the honeycomb.
  • Spread the bread with delectable honeycomb butter, sprinkle with crushed Violet Crumble, and drizzle with honey, if desired.

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