3/4 c. butter
1 c. firmly packed brown sugar
1/4 c. granulated sugar
1 1/2 tsp. vanilla
2 eggs
1 3/4 c. all-purpose flour
2 tsp. baking powder
2 c. shredded unpared zucchini; if lg., pare
1 c. shredded coconut
1 c. finely chopped almonds

Heat oven to 350 degrees. In medium bowl of electric mixer, beat butter and both sugars until light and fluffy; add eggs, one at a time, while continuing to beat. Add vanilla; stir in flour and baking powder. Stir in zucchini, coconut, and almonds. Grease a 15x10 inch jelly roll pan generously and sprinkle with flour. Spread batter evenly in pan and bake for 40 minutes. Cool in pan on wire rack.

Prepare the frosting:

ALLSPICE FROSTING:

1 1/2 c. confectioners' sugar
1 tsp. almond extract
2 tbsp. milk
1/2 tsp. ground allspice
1/4 c. real butter, softened
1/4 tsp. ground nutmeg

In small bowl of electric mixer, beat all ingredients until smoothly blended and light. Spread frosting over cooled cake and cut into squares. Makes 30 (2x2 inch) squares.