*If you have ground nutmeg then the recipes says to use 1/2 tsp. We only keep whole nutmeg that we grate when needed (the flavor lasts longer and is fresher) which like most spices are stronger when fresh so I just grated a little bit of fresh nutmeg in the batter without measuring.

>Small specks of green from the zucchini skins are visible so If you want to be sneaky and not let anyone know there is zucchini, you can peel before grating.

>The chocolate chips will sink to the bottom (some people hate when this happens- I really didn't mind since there were mini chocolate chips on top) so you could toss 1 tbsp of gluten free (or regular if not gluten intolerant) all purpose flour in a separate bowl with the 1 cup of chocolate chips before adding it into the batter. This will help keep the most of the chocolate suspended in the batter while cooking.

>> I also try to have the ingredients for a recipe on hand, but sometimes have to sub in other ingredients. I strongly advise to always try a recipe as written first to know how it's suppose to taste and then go from there if you want to change things. Some people (comments I read) almost completely changed the recipe by using peanut butter, agave nectar, reduced the cinnamon, left out the nutmeg, and/or used cocoa powder instead of chocolate chips instead of the original ingredients.Example: I love this... Next time...