Heat oven to 350°F. Grease and flour 2 8×4 or 9×5-inch loaf pans. For easiest removal, cut 2 small pieces of parchment paper to line the bottoms of the pans; grease paper. In food processor, place beans and 1/4 cup of the juice. Cover; process 1 minute or until smooth. Add remaining orange juice, eggs, sugar, butter and orange peel. Cover; process 1 minute or until well mixed and smooth.
In large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and salt with a wire whisk until well blended. Pour bean mixture over dry ingredients. Fold in only until dry ingredients are all moistened. Fold in zucchini and chocolate chips. Spoon evenly into pans.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and place on cooling rack. In small bowl, mix powdered sugar and 1 tablespoon orange juice. Spread thinly on warm loaves. Cool completely before slicing or wrapping. Store in refrigerator.
Serving Size: 16 slices per loaf; about 2oz per slice
Nutritional Information Per Serving:
Calories 210, Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 35mg, Sodium 180mg, Carb 38g, Fiber 1g, Sugar 23g, Protein 4g, Calcium 2%, Iron 6%