3/4 c. brown sugar
1/2 c. butter
3 eggs
1/2 c. buttermilk
1/2 tsp. allspice
1/2 tsp. salt
2 tsp. baking soda
3 zucchini, about 6 inches long
4 tbsp. cocoa
1/2 to 1 c. chocolate chips
1/2 c. white sugar
1/2 c. oil
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. cinnamon

Cream butter, sugars and oil in a large bowl. Add eggs, vanilla and buttermilk. Mix well. Measure dry ingredients into sifter and sift into bowl. Mix well, add grated zucchini and stir until well blended.

Pour into greased and floured pan 9 x 13 inches. Sprinkle chocolate chips on top and bake at 325 degrees for 45 minutes. Combine 3 tablespoons peanut butter and 1 can Eagle Brand milk in double boiler. Cook over hot water stirring constantly until thick. Cool and spread over cooled cake.