- 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) (or courgette)
- 1 granny smith apple, peeled and grated (to make about 1/2 cup)
- 50g chopped roasted walnuts (optional)
- 250g salted butter, softened
- 110g honeycomb, crushed (or you could use a chocolate honeycomb candy bar)
- 2 Tbl golden syrup
- 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.
- Add all of the ingredients into a food processor and whizz them up until it comes together. Tip out butter onto a sheet of plastic wrap and roll it up into a sausage shape. Twist the ends to secure and refrigerate until hard.