2 c. flour
2 c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. nutmeg
1 1/2 c. shredded carrots
1 1/2 c. shredded zucchini
1 c. oil
1 (6 oz.) pkg. chocolate chips
1/2 tsp. allspice
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
4 lg. eggs
Powdered sugar

In a large bowl, mix flour, sugar, cocoa, baking soda, cinnamon, salt, nutmeg, and allspice. Stir in carrots, zucchini and chocolate chips. In a small bowl beat oil, add eggs; mix. Add dry ingredients and stir to moisten well. Spread batter in a greased 9"x13" baking pan. Bake at 325 degrees until toothpick in center comes out clean. Cool on a rack, sprinkle with powdered sugar and cut into squares. If made ahead, cover and store up to 2 days.