Summary
E levate your bread game with this zucchini bread, laced with a subtle twist of cannabis-infused oil. Begin by decarboxylating your cannabis in the oven and then simmering it in oil on a low heat. As you get this ready, sift together your flour, baking soda, baking powder, salt, and warming spices. Create a sweet, zesty mix by beating eggs with sugar varieties and incorporating zucchini and vanilla. Now, merge your wet and dry components, stirring just until mixed for fluffy, tender bread. If desired, fold in walnuts or chocolate chips. Bake until golden and test with a toothpick for doneness. Cool, slice and serve at room temperature, enjoying the gentle sweetness and subtle cannabis flavor profile. Store leftovers at room temperature in an airtight container. As always, enjoy this cannabis-infused treat responsibly by starting with a small portion and waiting at least two hours to assess the effects.
Ingredients
½ cup vegetable oil
2 tablespoons cannabis (finely ground)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 fresh eggs
½ cup white sugar
½ cup brown sugar (packed)
1 cup grated zucchini (about 1 medium zucchini)
1 teaspoon vanilla extract
½ cup cannabis-infused oil
(optional) ½ cup chopped walnuts or chocolate chips
Steps
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Infusing the Oil: Decarboxylate your cannabis by spreading it on a baking sheet and baking at 245°F (118°C) for 30-40 minutes, stirring occasionally. This activates the THC/CBD, making it effective for edibles. Warm the vegetable oil in a saucepan over low heat, then add the decarboxylated cannabis. Simmer gently for 45 minutes to an hour, avoiding boiling. Strain the oil through a cheesecloth to remove the solid particles. Let the oil cool to room temperature before using.
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Preparing the Dry Ingredients: In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These dry ingredients provide the structural base for the bread, while the spices offer warmth and depth of flavor.
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Mixing the Wet Ingredients: In another bowl, beat the eggs, white sugar, and brown sugar until well combined. Stir in the grated zucchini, vanilla extract, and the cooled cannabis-infused oil. The zucchini adds moisture and a subtle sweetness, making the bread tender.
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Combining Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to ensure the bread remains light and tender. If using, fold in the chopped walnuts or chocolate chips at this stage for added texture and flavor.
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Baking the Bread: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and pour the batter into the pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should rise and turn a golden brown on top.
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Cooling and Serving: Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. This resting period allows the bread to firm up, making it easier to slice.
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Enjoying Your Creation: Slice and serve the bread at room temperature. It can be enjoyed as is, or with a spread of butter or cream cheese for added richness.
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Storage: Wrap leftover bread in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
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Enjoy Responsibly: As with all cannabis-infused edibles, consume a small piece first and wait for at least 2 hours to gauge its effects before having more.