Would you believe me if I told you, this is my first ever zucchini bread? So silly but just one of those things I never tried making before. I have a list of recipes I want to try that is about a mile high. Others I still want to try include a made from scratch veggie burger, the perfect gluten free brownie (which still has not happened after multiple attempts), a gluten free quiche and the list goes on and on.
This one turned out easier than I imagined and had all the great zucchini bread factors. That includes being deliciously moist! I believe I did a tad more than the usual amount of zucchini. But why not??? – more nutrition and a little extra moist can’t hurt anyone!
Using two loaf pans is key to this recipe. I happen to have a larger and a smaller version but if you have the same size just go half the batter into each pan. Plus, it will last longer. You can even freeze one of them and save for a rainy day!
Now onto the chocolate chip factor. I struggled with considering this option for about .3 seconds. Chocolate won! 
And as you can see, I must claim my chocolate in this house – we have little chocolate thieves running around and for whatever reason, they always go after “my” dairy free chocolate! 
And here is the finished product before having my first taste test. I took out the smaller pan a few minutes before the larger pan but they both cooked perfectly!
Taste test approved as you can see by my giant smile! Definitely, my new “go to” Zucchini Bread recipe. I’ll be hitting the Produce Stand again soon for more zucchini since this did not last long in our house! This was a great breakfast for Kate before heading into work. So many of us are looking for that perfect grab and go breakfast option and this one fits the bill. As always, be mindful of your portions and you have a winner right here! 
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Cheers To Your Health,
