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Zucchini bread with honeycomb butter

  • 0:15 Prep
  • 0:30 Cook
  • Makes 5


  • 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
  • 1/2 cup mashed ripe banana
  • 2 eggs, lightly whisked
  • 50g Violet Crumble chocolate bar, coarsely chopped
  • Honey, to serve

Honeycomb butter

  • 150g butter, at room temperature
  • 1 tablespoon honey
  • 50g honeycomb, finely chopped


  • 1
    Preheat oven to 180°C/160°C fan forced. Grease five 4.5cm-deep, 5.5 x 12.5cm (base measurement) mini loaf pans.
  • 2
    Combine flour, zucchini, sugar and walnut in a large bowl. Add butter, banana and egg, and stir until well combined. Spoon mixture into pans and smooth the surface. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Set aside for 10 minutes before turning out onto a wire rack to cool completely.
  • 3
    Meanwhile, for honeycomb butter, use electric beaters to beat the butter and honey in a bowl until pale and creamy. Stir in honeycomb.
  • 4
    Spread bread with honeycomb butter. Sprinkle with Violet Crumble. Drizzle with honey, if desired.

Source: taste.com.au


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