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© 2019 by JeffThe420Chef

Jeff's Buzzin' Broccoli Cheese Bread

January 5, 2016



Large bowl
Bread pan
Parchment paper or Butter to grease pan


¼ CUP         Milk
6 TBSP         Canna-Butter (melted on very low heat-do not allow to boil)
3 Large        Eggs 
½ CUP         Cheddar cheese, small cubes
¼ CUP         Swiss cheese, sliced into thin strips
¼ CUP         Parmesan cheese, broken into small chunks (DO NOT GRATE)
¼ CUP         Scallions (or chives), minced
1  Clove       Garlic, minced or put thru a garlic press
¾ CUP         Fresh broccoli-steamed and chopped (or Zucchini, sliced thin into rounds or)
1 TSP           Salt
1 TSP           Paprika
1½ TSP        Baking powder
1 TBSP         Cane sugar (much healthier than processed white sugar)
1½ CUPS      Bread flour, sifted



-Preheat the oven to 350 degrees F (175C). Line the inside of pan with parchment paper.
If you don't have parchment paper grease entire pan with a little softened Canna-butter.  

-Put Broccoli (or Zucchini) in colander, add salt and toss to distribute evenly. Place colander in the sink (or over a bowl) to allow excess water to drain (15 minutes)

- In a large bowl, mix the flour, sugar, baking powder, and paprika together.

-In another bowl, whisk the eggs, melted canna-butter, and water together until the mixture is light and frothy. Add the garlic AND drained broccoli (or zucchini) and stir

-Combine the vege-canna-butter mixture with the flour mixture, add ½ the cheese and fold everything together until the mixture is just combined. Be careful not to over-mix the batter (if you do, the bread will not be fluffy)

-Pour half the dough into loaf pan. 

-Place ¼ of the remaining cheese on top of dough and then add the rest of the dough on top

-Place the remaining cheese on top

-Bake at 350º for 45-55 Mins (until golden brown on top)

Tip: Stick a toothpick in the middle – if it comes out clean, it’s ready.


*Click here on the THC/CBD Calculator to figure out the approximate dose of THC & CBD per serving.  


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