Ingredients
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300g (2 cups) self-raising flour
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2 (about 250g) zucchini, coarsely grated
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155g (3/4 cup, firmly packed) brown sugar
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90g (3/4 cup) walnuts, coarsely chopped
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120g butter, melted
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1/2 cup mashed ripe banana
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2 eggs, lightly whisked
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50g Violet Crumble chocolate bar, coarsely chopped
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Honey, to serve
Honeycomb butter
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150g butter, at room temperature
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1 tablespoon honey
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50g honeycomb, finely chopped
Method
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1Preheat oven to 180°C/160°C fan forced. Grease five 4.5cm-deep, 5.5 x 12.5cm (base measurement) mini loaf pans.
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2Combine 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.
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3Meanwhile, for honeycomb butter, use electric beaters to beat the butter and honey in a bowl until pale and creamy. Stir in honeycomb.
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4Spread bread with honeycomb butter. Sprinkle with Violet Crumble. Drizzle with honey, if desired.
Source: taste.com.au
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