Ingredients
- 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 bar, coarsely chopped
- Honey, to serve
- 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.
