- 1/2 cup cannabutter or cannamargarine, softened
- 1 3/4 cup granulated white sugar
- 1/2 cup vegetable oil regular or cannabis infused
- 1/2 cup milk regular, sour, cannamilk or buttermilk
- 2 large eggs
- 1 tsp vanilla
- 2 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 cups zucchini (shredded)
- 1 cup chocolate chips
Preheat oven to 350° F. In a large mixing bowl, cream together cannabutter and sugar
Add vegetable oil, milk, eggs and vanilla
Mix together until well incorporated being careful not to over mix.
In a separate bowl, combine flour, cocoa powder, baking soda cinnamon and cloves and mix well.
Add dry ingredients to the bowl of wet ingredients. Mix well being careful not to overmix the batter. It will be quite stiff at this point.
Mix grated zucchini into the batter until incorporated.
Grease a 9″ x 13″ baking pan. You may line the pan with parchment for easier removal of the cake.
Pour batter into a greased and floured or parchment lined 9″ x 13″ cake pan. Smooth out the batter.
Sprinkle chocolate chips evenly over batter.
Bake at 350° F for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Place on cooling rack until cake is thoroughly cooled. Cut into 12 equal sized portions.
Instead of using cinnamon and cloves, you could use peppermint extract for a cool, minty flavour.
You can use regular milk, buttermilk, cannamilk or sour milk for cannabis chocolate zucchini space cake. To make sour milk, add 1/2 Tablespoon vinegar or lemon juice to 1/2 cup of milk. Let mixture sit for 5 minutes to obtain the desired acidity.