1and 1/2 cups vegan chocolate chips (you may use non-vegan chips if your lifestyle allows)
Preparing the baking tins:
If you're making two loaves, line two 8x4 inch loaf pans with parchment paper, then spray the paper and any exposed pan with non-stick baking spray, set aside. If you're baking two dozen muffins, line two 12-cavity muffin pans with non-stick liners, set aside. If you're baking one of each, prepare one loaf pan and one muffin tin as previously described.
For the Chocolate Chip Zucchini Batter:
In a large bowl combine the flour, baking soda, baking powder. cinnamon, and nutmeg; mix well to combine and set aside. In a separate bowl combine the granulated sugar, applesauce, coconut oil, and vanilla extract. Pour the wet ingredients into the dry and stir, using a rubber spatula, until barely combined. Add in the zucchini and mix with the spatula until combined. Fold in the chocolate chips. Divided the batter into the pans.
If you're baking only muffins:
Preheat oven to 375 degrees (F). Bake muffins, one pan at a time, for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool muffins in pan for 5 minutes before transferring to a cooling rack or serving warm.
If you're baking only loaves:
Preheat oven to 350 degrees (F). Bake loaves, side by side in the center of the oven rack, for 1 hour, or until a toothpick inserted in the center comes out clean. Place loaves on top of a cooling rack and cool completely before serving.
If baking one of each:
Bake muffins first, as directed above. Then reduce the oven temperature to 350 degrees (F) and bake loaf as directed above.