Grease or flour two large loaf pans, seven small loaf pans, or one large + three small loaf pans.
In a large bowl, beat eggs, sugar, applesauce, and vanilla until smooth, about 3 minutes.
Add cream cheese and beat.
In a separate bowl, whisk flour, baking powder, baking powder, cinnamon, salt, and nutmeg.
On low speed, beat dry ingredients into the egg mixture.
Toss chocolate chips lightly in flourthen fold chocolate chips and zucchini into batter.
Evenly divide batter between the prepared pans.
Bake at 350 degrees for 60 minutes for large loaves or 40 minutes for small loaves. Test doneness with a knife.
Allow to cool in pan for 10 minutes then remove from pan carefully and let cool completely on wire rack.
Slice and enjoy with butter or your favorite spread.
Add walnuts for a little extra crunch if you like nuts! They combine really nicely with the chocolate chips. Double the recipe and make enough bread to freeze some for later or share with friends. It’s super easy to double compared to some recipes.Slice the bread before freezing so you can thaw one piece at a time. We typically just put a slice in our toaster oven for a few minutes and it thaws and warms up great. You could do the same in a regular oven.Test the bread for doneness by putting a knife or toothpick in the center of the bread. This is typically the part that takes the longest to cook.Tap the bread pan on the counter before putting them into oven to help with even cooking and get out any bubbles. Make this into zucchini bread muffins by filling muffin tins 3/4 full with the batter and baking for 18-20 minutes instead.