Instructions: In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Stir in carrots, zucchini and chocolate chips.

In a small bowl, beat oil with eggs; add to dry mixture and stir to moisten.

Spread batter in an oiled 9-by-13 inch pan. Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool on a rack. Sprinkle generously with powdered sugar and cut into squares. If made ahead, cover and store up to 2 days.

Note: This works in a Bundt pan, but baking time may take longer.

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