Zucchini bread with honeycomb butter

Method

• 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.