Zucchini Bread With Honeycomb Butter

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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
calories: https schema org
calories: nutritioninformation

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