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Place all of your ingredients in a large bowl. Use an electric mixer and beat the ingredients together until smooth. Set it aside while you prepare the bread batter.
Preheat oven to 350 degrees and line a 9x5 loaf tin with parchment paper.
Mix the flour, cinnamon, nutmeg, baking powder and salt together in a bowl. Set it aside.
In a separate larger bowl, whisk the egg, coconut sugar, applesauce and vanilla together. Add your dry ingredients and stir them together with a large spoon. Stir in your zucchini and chocolate chips.
Pour half the batter into your prepared loaf tin. Then pour your cream cheese filling over the top. (Make sure to spread it out to all the edges.) Dollop your remaining batter over the cream cheese layer and swirl them together as best you can. (It's ok if the batter doesn't completely cover the cream cheese. This is what creates the "swirl" effect.)
Bake the bread for 35-40 minutes. (Check the bread around 30 minutes. You might need to tent it with aluminum foil if it's browning too fast.)
Once done, let the bread cool for 10-15 minutes before taking it out of the pan.