Julie Dooley’s recipe for gluten-free quick bread can be made with or without cannabutter.
Those with medical marijuana licenses can purchase cannabutter at a dispensary, and it will also be sold at certain retail shops on Jan. 1. Other cooks can make cannabutter at home legally.
If you just want to make this bread without cannabis, use 8 tablespoons (1 stick) butter total. Makes one 9-by-5-inch loaf, about 12 servings.
2 cups shredded zucchini
½ cup maple syrup
3 tablespoons cannabutter (If using Julie & Kate Baked Goods concentrated cannabutter, that would be approximately 200 milligrams activated THC)
5 tablespoons butter
1¼ cup gluten-free flour or blend of your choice
1½ teaspoon gluten-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon xanthan gum (Omit if gluten-free flour blend contains xanthan gum, which is a binding and thickening agent available at many grocery stores.)
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Optional: Add nuts of your choice
Heat oven to 325 degrees. (Maximum oven temperature for baking with cannabutter is 350 degrees, to preserve THC levels, says Dooley.)
Grease a 9-by-5-inch loaf pan.
Combine all wet ingredients in a bowl; set aside. Combine all dry ingredients. Add wet ingredients. Fold in nuts if using. Pour batter into prepared pan.
Bake for approximately one hour or until inserted toothpick comes out clean. Allow to cool before cutting.
NOTES: Divide portions according to how many milligrams of THC were used in the entire batch. The above recipe yields 12 servings with approximately 17 milligrams THC per serving. Total amount of butter is ½ cup (8 tablespoons). Cannabutter that isn’t lab-tested may be more or less potent than specified in this recipe, so adjust accordingly.Keep away from pets!