An easy zucchini bread recipe for beginners
Bread can be hard to make, especially as a beginner in the kitchen, but this zucchini bread recipe is much simpler than your average roll or loaf, and it comes with the added bonus of a potent dose of cannabinoids that are so good, you can get a whole party high with just a couple of loaves.
Don’t like zucchini? No problem!
A lot of people turn their nose up at the idea of a veggie-based bread, and that is especially true when you’re talking about one that is as tasteless and bitter as zucchini, but fear not, as this dessert recipe tastes absolutely nothing like the roasted or boiled version of the vegetable. In fact, it’s so sweet that most people will think that it must be an apple or a banana bread, because they are spiced similarly, and they have a texture that matches, but this version is so much healthier for you.
Zucchini bread recipe
This soft and moist zucchini bread is the perfect finish to any meal, and it’s also an excellent snack for when the midnight munchies kick in because it tastes great warm or cold. You can enjoy it fresh out of the oven, or store it away for when the mood strikes, and when you’re ready for it, it’s delicious cold or warmed up for a few seconds in the microwave and topped with a bit of butter.
Preparation time: 10 minutes
Cooking time: 65 minutes
- 3 cups flour
- 3 large eggs
- 2 cups grated zucchini
- 1 ¾ cups granulated sugar
- 1 cup cannabutter (melted)
- ½ cup semi-sweet chocolate chips
- ½ cups chopped almonds or walnuts
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- Non-stick cooking spray
- 2 bread loaf pans
- Medium bowl
- Large bowl
- Wooden spoon
Preheat the oven to 350°F.
Use non-stick cooking spray to generously coat both of the bread loaf pans.
Add all of the dry ingredients except for the sugar to a medium-sized mixing bowl and use a whisk to mix them all together.
Now get out a large mixing bowl and add to it the sugar and all 3 eggs.
Whisk the sugar and eggs until they are foamy and thoroughly combined and then dump in the shredded zucchini and cannabutter.
Switch over to a wooden spoon as the mixture will begin to get thicker for the next step, then toss in the vanilla extract before stirring everything together.
Slowly add the bowl of dry ingredients to the liquid ones and ensure that they are thoroughly combined.
Pour the zucchini bread batter into the loaf pans until they both look even, and then pop them into the oven to bake for 60 minutes on the middle rack.
Once the zucchini bread is done, take it out of the oven and let it rest for at least one full hour before serving so that it will slice nicely and be easier to get out of the pan.
Make zucchini muffins instead
If you don’t have the pans for zucchini bread or you’d just prefer to have easy to pull right out of the pan pre-wrapped muffins, then this recipe can easily work with the right conversion. For large muffins, this recipe can produce 12, and for medium 16, and mini cupcake versions, as many as 24, but the smaller the bread, the shorter the cooking time. So, for each size that you go down, be sure to take 15 minutes off the overall cooking time, and to check on them frequently to avoid scalding.