If you grow zucchini, chances are your garden is overflowing with big green squashes right about now. Why not turn them into cake? Grated zucchini is the secret to this moist, dense loaf, and cannabis-infused olive oil gives its flavor profile an earthy undertone—and a nice kick. This is a wonderful, if slightly decadent, way to eat your vegetables for dessert. A lemony sativa is just right for this.
Cannabis Zucchini Lemon Cake with Pomegranate Glaze
1-1/2 cup shredded zucchini, drained and squeezed dry
2 tablespoons grated lemon zest
1 cup powdered sugar
2 tablespoons pomegranate juice
Preheat oven to 350 degrees Fahrenheit. Spray loaf pan with cooking spray or grease with olive oil.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl, whisk together sugar and olive oil. Add eggs and almond milk, then lemon juice and vanilla. Whisk until thoroughly combined.
Add flour mixture and stir with a wooden spoon until incorporated.
Fold in zucchini and lemon zest.
Pour batter into pan. Bake for 45 to 55 minutes until toothpick inserted into center comes out clean.
Place on cooling rack and let cool for 15 minutes, then lift cake from pan and let cool completely.
To make glaze, combine powdered sugar and pomegranate juice in a small bowl. Drizzle over cake.
Cannabis-Infused Olive Oil
¼ to 1/2 ounce dried and cured cannabis, broken apart or chopped coarsely
¼ cup extra-virgin olive oil
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Fill crockpot half to three-quarters full with water and set on low heat.
Combine oil and cannabis in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jar in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.