We’re in the last quarter already?! This year is just flying by at such warp speed that it’s knocking my pants off. But at least it’s spring! So even though I’m sneezing like crazy, I’m loving the extra dose of sunshine and warmth. Ok maybe not from this week and last weekend when winter reared its ugly (and freezing) head for one last encore performance. Good news though, it’s nearly October which is always a special time for me (school holidays and birthdays woohoo!). Here’s to a fabulous month!
But enough blabbing and lets talk food! My oven is gathering dust but I just happened to have an overload of failed-but-delicious honeycomb so I couldn’t resist making this. I absolutely love cake loaves like these especially if it contains grated fruit or vegetables (or ‘breads’ if that makes you feel better). And this Apple and Zucchini Bread is a guaranteed sugar pick-me-up.
If you love carrot cake then you’ll definitely love this one just as much. The grated apple and zucchini gives this loaf the most wonderful moist texture while the brown sugar and spices adds a magical kick. As always. Yes this cake is wonderful indeed and it’s perfect for all seasons.
However, if you want to add a little something extra special…
How about the most amazing honeycomb butter to serve alongside? Honeycomb is one of my favourite candies ever so this is my ultimate indulgence. Not just with this bread but with toast, pancakes, waffles and brioche (*faint*). Oh how I love the combination of salted butter with the smoky toffee flavour of honeycomb and golden syrup! Especially when it’s ever so slightly melted over a warm toasty slice of apple and zucchini bread. Oh yeah baby.
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And a final bit of news if I may, I’m on SBS as a featured foodie! So head on over if you want to find out a wee bit more about me. Oh and check out the photo of a cute dog (er no, I didn’t mean me).