1 1/2 c. light brown sugar
1/2 c. sugar
1/2 c. butter, softened
1/2 c. vegetable oil
3 lg. eggs
1 tsp. pure vanilla extract
1/2 c. buttermilk
2 1/2 c. all-purpose flour
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda
5 tbsp. unsweetened cocoa powder
4 c. firmly packed, grated unpeeled zucchini
1 c. semi-sweet chocolate chips
Powdered sugar

In large mixing bowl, cream together sugars, butter, oil, eggs, vanilla and buttermilk. Mix flour, allspice, cinnamon, salt, baking soda and cocoa. Add to creamed mixture. Stir in zucchini.

Pour into greased and floured 11 x 17 inch jelly roll pan. Sprinkle chocolate chips over top. Bake at 325 degrees for 40-50 minutes or until a wooden pick inserted near center comes out clean. Dust with powdered sugar. Let cool before cutting.

For a beautiful lacy finish, place a paper doily on top of the cake and dust with powdered sugar. Remove doily to reveal your work of art. 36 servings.