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Infused Zucchini Bread

Infused Zucchini Bread

Do you ever have a craving for zucchini bread? It's just so moist and delicious, and is the perfect way to use up any zucchini that you might have leftover in the fridge. This recipe is a play on my banana bread recipe that I've written about in past episodes. All you do is replace the banana for zucchini and add a little flour. It lends a moist snack to go with your tea or coffee, or as a snack for on-the-go. You can choose to add nuts or chocolate chips, or really whatever you want to tickle your fancy. For this recipe I used Chronic Health Tincture for my medicated part, subbing out 1:1 for the granulated sugar. You can choose to make the zucchini bread at 50mg per loaf if you use the 200mg bottle, for medical patients, or 25mg per loaf by using the 100mg bottle if you’re a recreational customer. Choose which dosage you want, their easy-to-digest vegetable glycerin tinctures are available in 1/2oz (200mg), 1oz (400mg), and 2oz (800mg) versions. Chronic Health Tincture is award-winning and will definitely keep you nice and medicated throughout your winter time festivities. Remember to bake it in a foil pan so that you can take it on that road trip as your adventure cake! Make a quick list of things you’ll need and head on over to your favorite dispensary for your Chronic Health Tincture. Grab a friend and prep together while smoking a joint or doing a dab, and then come right on back here to start the recipe! 

Yield: 1 Loaf or 4 mini loafs

Prep Time: 15 minutes 

Cook Time: 45 min (mini loaf), 60 - 70 min (loaf), approximately

Tools to make this recipe: mixer, 1 loaf pan or 4 mini loaf pans, measuring cups, measuring spoons, spatula, bowls, whisk.


  • ¼ cup + 2 Tbsp sugar

  • 1 oz Chronic Health Tincture

  • ¼ cup brown sugar

  • 4 oz butter, unsalted, room tem

  • 2 large eggs

  • 2 zucchini

  • ½ cup apple sauce

  • 1 Tbsp milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon, ground

  • A dash allspice, ground

  • A dash nutmeg, ground

  • 2 cups  all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 8 oz chocolate chips, any size

  • 4 oz pecans


  1. Think about how medicated you would like the loaf or mini loaves to be. This recipe makes 1 large loaf that can be 100mg, 200mg, or higher, or 5 mini loaves each at about 20g each. Consider what dosage is right for you and make a note of what you decided.

  2. Preheat the oven to 350°f and butter your loaf pan or pans. Cream the sugar, Chronic Health Tincture, and butter in a large mixing bowl until light and fluffy. Next, add the eggs one at a time. In a small bowl shred the zucchini, then add the applesauce, milk, and vanilla extract. Stir until combined. Add the zucchini mixture to the creamed mixture, and stir again until combined. Add the dry ingredients along with your chocolate chips and pecans, mixing just until the flour disappears.

  3. Pour batter into prepared pan(s) and bake for 1 hour to 1 hour 10 minutes for the large loaf, or about 45 minutes for the mini loaves. Bake just until a toothpick inserted in the center comes out clean. Remove from the oven to cool for 15 minutes. Remove the bread from the pan, pop it out onto a rack and cool completely before slicing.

  4. Relax and enjoy.


Dairy-free: Substitute Country Crock Plant-based butter sticks for butter and Country Crock Plant Cream, heavy whipping cream alternative.

Did you make these zucchini loaves? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at or Instagram or FB @RubyRedConfections

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