Zucchini Bread with Canna-flour

For all those who haven’t heard of it before, this bread is a heavenly one that takes you to another world as soon as it enters your mouth. And I’m seriously not exaggerating it. I tried it for the first time about 3 months ago and I couldn’t stop munching. I ate ALL of it alone.

The second time I made it was in breakfast when my sister came over. And that was when both of us got hooked to it. She stayed at my place for nine days and we made it every day.

So basically, this bread is made using canna-flour. It has a strong weed taste but you don’t have to worry about it. It can be disguised by adding ginger, cloves and vanilla.

Also, before you bake this bread, de-carboxylate the cannabis to release the terpenes, cannabinoids, and flavonoids. If you want to make a more potent bread, simply add more canna flour.

Print Recipe

Zucchini Bread with Canna-flour

Cooking Method: easy Courses: Breakfast Recipe Keys: E easy

Prep Time 15 min Cook Time 60 min Rest Time 60 min Total Time 2 hrs 15 mins

Servings: 1

Ingredients

Servings

• 2 teaspoons cinnamon
• ¼ cups canna-flour
• 2 of all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 cup ground sugar
• 1 cup brown sugar
• 1 cup canola oil
• 3 lightly beaten eggs
• 2 teaspoons vanilla extract
• 3 grated zucchini
• ½ teaspoons clove

Instructions

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1. Preheat the oven (340 F)

2. Take a 9 x 5 inches loaf pan, and spray with baking spray. Set aside.

3. Add all the dry ingredients, to a large mixing bowl. Set aside.

4. In a medium- sized bowl, combine vanilla extract, eggs & oil.

5. Pour egg mixture, into dry ingredients, half at a time, stirring until just combined - i.e. until no trace of flour is left.

   Note: Do not overmix!

6. Add grated zucchini to the bowl, stirring until evenly combined.

7. Pour mixture into loaf pan, and bake for 55 - 60 min.

8. Insert a fork or cake tester into centre of loaf, making sure it comes out clean, before removing from oven.

9. Allow it to cool for 15 min. Then, carefully take a small, sharp knife & run around the edges, before gently turning out onto a wire cooling rack, to finish cooling.

10. Cut into slices. It’s ready to serve!

Nutrition Facts

Serving Size Entire loaf

Servings 1

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Amount Per Serving

Calories 3000kcal

Calories from Fat 1800kcal

% Daily Value *

Total Fat 200g308%

Saturated Fat 15g75%

Cholesterol 370mg124%

Sodium 700mg30%

Potassium 500mg15%

Total Carbohydrate 350g117%

Dietary Fiber 10g40%

Sugars 200g

Protein 20g40%

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Vitamin A 500 IU

Vitamin C 15 mg

Calcium 100 mg

Iron 10 mg

Vitamin D 20 IU

Vitamin E 10 IU

Vitamin K 20 mcg

Thiamin 0.4 mg

Riboflavin 0.3 mg

Niacin 8 mg

Vitamin B6 0.3 mg

Folate 80 mcg

Vitamin B12 0.7 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 1 g

Magnesium 50 mmol

Zinc 3 mcg

Selenium 20 mg

Copper 0.5 mg

Manganese 1 mg

Chloride 5 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Zucchini Bread with Canna-flour by BMWO

Keywords: easy