The Smoking Pot

Zucchini Bread

This seasonal type of bread is so delicious that some people suspect it is the primary reason the summer squash exists, but the addition of PRØHBTD-recipe Toasted Coconut Oil can make it that much better. The veggie holding down the end of the alphabet moves to the front of the line with some tasty coconut-based cannabis infusion.

Two mixing bowls
Box grater
Paper towels
Dry measuring cup
9x5 Baking Loaf
Cookie Sheet

1/2 Cup of Toasted Coconut Oil
1 1/2 Cups of Shredded Zucchini
3/4 Cup of Brown Sugar
1/4 Cup of Greek Yogurt
1 Tablespoon of Vanilla
One Egg
One Cup of Shredded Coconut
One Cup of Dark Chocolate Chips
1 1/2 Cups of Flour
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1/2 Teaspoon of Cumin
1/2 Teaspoon of Cinnamon

Preheat oven to 350°F.

Grate the zucchini into a paper towel. Wring it out to get rid of excess moisture - carefully, so you don’t break the paper. Add the zucchini to the bowl with the coconut oil. Add the brown sugar and mix. Next, add the Greek yogurt and vanilla and mix again. Add the egg and mix again. Add in the coconut and chocolate chips and mix well.  

Now for the dry ingredients. Combine the flour, baking powder, baking soda, salt, cumin and cinnamon. Gently mix the dry and wet ingredients together. Once the batter is fully mixed, add it to the non-stick baking loaf, If you don’t have a non-stick loaf, butter the sides of the pan.  

Bake for 55 minutes at 350°F. Let stand for 10 minutes before slicing the loaf. 

Music courtesy of Goombay Life World Music© All rights reserved.

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