Zucchini Bread With Honeycomb Butter

With this fun banana bread twist, Michelle Southan introduces a whole new way of enjoying zucchini by pairing it with sweet, sticky honeycomb.

The ingredient of Zucchini Bread With Honeycomb Butter

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

The Instruction of zucchini bread with honeycomb butter

• preheat oven to 180u00b0c 160u00b0c fan forced grease five 4 5cm deep 5 5 x 12 5cm base measurement mini loaf pans
• 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
• meanwhile for honeycomb butter use electric beaters to beat the butter and honey in a bowl until pale and creamy stir in honeycomb
• spread bread with honeycomb butter sprinkle with violet crumble drizzle with honey if desired

Nutritions of Zucchini Bread With Honeycomb Butter

calories: 958 868 calories
calories: 59 2 grams fat
calories: 29 3 grams saturated fat
calories: 97 1 grams carbohydrates
calories: 38 9 grams sugar
calories: n a
calories: 14 6 grams protein
calories: 182 milligrams cholesterol
calories: 353 milligrams sodium
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calories: nutritioninformation