Preheat your oven to 350°F (175°C). Line a 9x5 inch (23x13 cm) loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out later. This helps ensure an oil-free release.

Using a box grater, finely grate your zucchini. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This is crucial for a moist but not soggy bread.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

In a separate medium mixing bowl, whisk together the unsweetened applesauce, plant milk, maple syrup, vanilla extract, and apple cider vinegar until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough bread.

Gently fold in the squeezed grated zucchini and vegan chocolate chips until evenly distributed throughout the batter.

Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, but no wet batter. If the top starts to brown too quickly, you can loosely tent it with foil.

Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing and serving. This allows the bread to set properly.