Apple and Zucchini Bread with Honeycomb Butter

September 27, 2011

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).

Apple and Zucchini Bread with Honeycomb Butter

2013-03-02 06:11:39

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Ingredients

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)

Honeycomb Butter

250g salted butter, softened

110g honeycomb, crushed (or you could use a chocolate honeycomb candy bar)

2 Tbl golden syrup

Instructions

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

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.

Notes

Bread recipe adapted from Joy of Baking. Honeycomb butter recipe adapted from Bill Granger.

Citrus and Candy http://www.citrusandcandy.com/

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Tagged as: Afternoon Tea, Apple, Bread, Breakfast, Cake, Fruit, Honeycomb Butter, Snack, Vegetable, Zucchini

{ 37 comments… read them below or add one }

catty September 27, 2011 at 15:27

That honeycomb butter looks TO DIE FOR!! Loving the dark photo look too. So emo :)
catty recently posted..back from sunny Townsville (and loads of baby cuddling)

Emily September 27, 2011 at 15:29

Gorgeous photos! So moody. :)

This honeycomb butter sounds divine. *bookmarks*
Emily recently posted..orange wheatbeer cupcakes

billy @ A Table For Two September 27, 2011 at 15:33

oh wow! AMAZING PHOTOS KAREN!!!! Will I see you running a photography workshop soon? I wanna learn from you!

And the honeycomb butter is genius!
billy @ A Table For Two recently posted..Naked For Satan – Fitzroy, Melbourne, VIC

yas@hungry.digital.elf. September 27, 2011 at 15:33

man, that’s a great looking log of honeycomb butter!!
I bet your kitchen smelled full of apple & cinnamon! Make some for meeeee.

And congrats to be featured on SBS! Awesomeness :)

Sarah (Brasserie Bread) September 27, 2011 at 15:42

Wow! This looks amazing! Loving the pix especially.

Lisa September 27, 2011 at 15:42

I love the sound of this, especially with honeycomb butter! Yum! I remember an awesome dessert I had in Melbourne a few years ago, a winter fruit tart served with icecream that had smashed bits of honeycomb all throughout. So freaking good :)
Lisa recently posted..Passionfruit Cheesecake Brownies

katie September 27, 2011 at 15:58

Ohhh that looks fabulous! I adore carrot cake and zucchini cake, so apple zucchinin sounds wonderful. Love the idea of toasting a slice to bring out all the flavour

@SuperfoodAnita September 27, 2011 at 16:44

Oh yum! I love Bills honeycomb butter and I love fruit and veggies in baked goods. Nice combo Karen :)

Thelittleloaf September 27, 2011 at 17:18

I HAVE to try honeycomb butter-it looks and sounds absolutely incredible! Gorgeous photos too (as always)… :-)
Thelittleloaf recently posted..Crème Brûlée with Pistachio Nut Butter & Pistachio Shortbread

abby September 27, 2011 at 18:36

this sounds good and I’m loving the dark and moody photos!
abby recently posted..Knitted Baby Uggs

Emma @ Poires au Chocolat September 27, 2011 at 18:58

Um, honeycomb butter? HELLO. Must make it now.

Love the photos too.
Emma @ Poires au Chocolat recently posted..Coconut Milk Chocolate Cake

Steph September 27, 2011 at 20:07

Yay comments are back! Ugh your photos are vintage perfection. And so happy to see you on SBS Food, so very deserved :D
Steph recently posted..Pretzel and M&M Chocolate Cheesecake

Charlie Louie September 27, 2011 at 20:56

I love honeycomb butter. And that’s a great carrot cake recipe too. Love the photography.
Charlie Louie recently posted..‘Don’t Make a Scene’

Diana September 27, 2011 at 21:58

First congrats on SBS featured foodie.
I’m inlove with your pics, dark and rustic.
Will try the recipe soon.

Sneh | Cook Republic September 28, 2011 at 08:31

Love your clean layout and the photos are gorgeous! So moody and delicious. Good stuff Karen!
Sneh | Cook Republic recently posted..Tabouli And The Pantry Game

Nic@diningwithastud September 28, 2011 at 09:23

Love the styling and lighting! So broody :) This looks delicious! Actually, the dark room is perfect for me to eat the butter by itself straight from the board and not have to feel bad that anyone will see me ;)
Nic@diningwithastud recently posted..CafeIsh – Surry Hills

mademoiselle délicieuse September 28, 2011 at 10:05

Loving the rustic, country stead style of the photos!

And, ooohh look, there’s a cute doggie…
mademoiselle délicieuse recently posted..In search of banh mi

sugarpuffi September 28, 2011 at 14:18

omg honeycomb butter! looks so awesome and grats on being a SBS featured foodie!!
sugarpuffi recently posted..Balla

Jaane September 28, 2011 at 19:18

Wooow. This looks absolutely delicious! And photos, so lovely :)! How do you do that? That dark rustic look? :)

Must try this…

Thank you:)

Janine September 29, 2011 at 00:12

I agree with the rest – why the dark moody photos when it’s spring! not that the photos are absolutely gorgeous though! and your description of the honeycomb butter is ohemgee delicious! Definitely gotta try it soon!

Just a q about the bread – can I use a red apple instead of a granny smith? Just wondering if it’ll affect the taste (if the apple taste is obvious).

Leslie@veggiedreamgirl September 30, 2011 at 15:05

I love honey comb and that bread looks divine! Your pictures are fabulous!

penny aka jeroxie October 1, 2011 at 22:14

I do love carrot cake and yes I will try baking this. And congras on SBS!!
penny aka jeroxie recently posted..Gumshara Ramen, Haymarket

Holiday Baker Man October 2, 2011 at 18:17

This is perfect for me. We are just at the end of the Zucchini season and the Apples are just coming to market! YUM!

Amber October 3, 2011 at 18:57

Oh yum – both the cake loaf (such a good name, calling these things bread feels weird) and the honeycomb butter. The pictures are also beautiful!

Joana October 4, 2011 at 00:03

I seldom eat cake, but I think I’d break my diet any day for a piece of this cake. It looks absolutely enticing.
Joana recently posted..wishlist#1

Zia Elle October 4, 2011 at 06:37

Lovely pictures and so good recipe!
Zia Elle recently posted..Pear and Blueberry Parcels

Jewels Phraner October 5, 2011 at 15:43

I made this last weekend (without the honeycomb butter) and it was so delicious. Thanks for the recipe! I really wish I had stuck to your recommendations on the amount of zucchini and apple to use. I used too much, so it came out a little too moist, but was a great welcome to fall baking!

Lemon October 8, 2011 at 07:27