Apple and Zucchini Bread with Honeycomb Butter


195g plain flour, sifted
1 tsp bicarb soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
120ml canola or vegetable oil
190g light brown sugar
2 eggs
1 tsp vanilla extract
1 large (or 2 small) zucchini, grated (to make about 1 to 1.5 cups)
1 granny smith apple, peeled and grated (to make about 1/2 cup)
50g chopped roasted walnuts (optional)


Preheat oven to 180°C and grease a large loaf tin (mine was about 22 x 13 x 8cm).

Sift the flour, bicarb, baking powder, salt, cinnamon and nutmeg into a bowl and set aside.

With an electric mixer, whisk together the oil, sugar, eggs and vanilla extract for a couple of minutes until well blended.

With a wooden spoon, stir through the grated zucchini and apple then add the sifted flour mixture and nuts and gently stir until just combined (do not over mix).

Scrape into the loaf tin and bake for 55-60 minutes or until the bread has risen and a skewer comes out clean.

Cool on wire rack then remove bread from tin. Can be served plain at room temperature but for something extra special, warm up a slice of zucchini bread in the oven until toasty then spread with some honeycomb butter.

Bread can be frozen or kept for a few days if well-wrapped or in an airtight container.

Honeycomb Butter


250g salted butter, softened

110g honeycomb, crushed (or you could use a chocolate honeycomb candy bar)
2 Tbl golden syrup


Add all of the ingredients into a food processor and whizz them up until it comes together. Tip out butter onto a sheet of clingwrap and roll it up into a sausage shape. Twist the ends to secure and refrigerate until hard.