Fall is officially here. Comfort food and cannabis go so well together at this time of year. This issue’s recipes are celebrating the season and as always they go great together or individually. Enjoy after you rake leaves, decorate for Halloween, or are just hungry and want to be high. If you create this feast please post pics online and tag us @ediblesmagazne when you share, we’d love to see. Eat well, or as they say in Turkey, “Iyi ye”.
Ingredients:
3 to 4 cups grated fresh zucchini
2 teaspoons butter for greasing the pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 & 1/3 cup (270 g) sugar
2 large eggs, beaten
2 teaspoons vanilla extract
½ teaspoon kosher salt
¾ cup unsalted cannabis butter, melted
1 cup chopped pecans or walnuts
1 cup dried cranberries or raisins
Instructions:
Do not peel the zucchini before grating, leave the skin on. Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1 ½ cups lightly packed grated zucchini.
Prep the oven and pans by preheating the oven to 350°F and buttering two 9×5 inch loaf pans. Combine the dry ingredients in a large bowl and whisk together flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg. In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt. Stir in the drained grated zucchini and then the melted cannabis butter. Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins. Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F and be sure a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Brush with more cannabis butter and enjoy as a snack, meal or dessert.
