In a medium sized bowl, whisk together the flour, baking powder, and sea salt.
Add the butter, cream cheese, and vanilla extract to a large bowl. Beat with an electric mixer for 1-2 minutes until fully combined and fluffy.
Add the coconut sugar to the bowl and mix for an additional minute, then beat in the eggs.
Add the flour mixture to the butter mixture 1/2 cup at a time, mixing thoroughly.
Stir in the zucchini and chocolate chips until fully combined.
Line a loaf pan with parchment paper, or grease with butter, then fill with the batter. Bake for 50-55 minutes, until the top is browned and a toothpick inserted into the middle of the loaf comes out clean.
Let the bread cool for at least one hour, then slice and serve!
For dairy-free: substitute ghee or coconut oil for butter and Kite Hill Dairy Free Cream Cheese