My first experience with zucchini in baked goods and it was delicious with a great moist texture. I decided to put the chocolate chips into the lighter bottom half of the loaf so that I could have chocolate in every bite - but beware to let the loaf cool completely before turning it out because the melted chocolate chips made the bottom split. (still tastes good, though). I made two loaves - one regular and one vegan. I only changed the second by replacing the eggs with 1/4 cup oil and 1/3 cup cooked tapioca, and I got some vegan chocolate chips. This didn't yield as fluffy a loaf, but I liked the denser one just as much.

I personally don't see the point of white rice, so I used brown and found out that they are not interchangeable here. It didn't cook well whatsoever and stayed hard. It wasn't intolerable though, and my roommate and I decided to appreciate the added texture anyways. I like it spicy so I added my favs - curry, paprika, cumin, turmeric, & cayenne - makes everything that much better