Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, beat eggs until fluffy. add sugar gradually, beating until mixture is thick and lemon-colored. beat in vanilla and butter. combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. beat until smooth. fold in zucchini and walnuts. divide batter into four greased and floured 8 or 9-in. round pans. bake at 350 degrees fahrenheit for 25 to 30 minutes or until top springs back when gently pressed. cool in pans 10 minutes; remove to wire wracks and cool completely. for frosting, beat all ingredients in a large bowl until creamy. frost between layers and on sides and top of cake.

Target recipe: heat oven to 325 degrees. coat 13x9x2 inch baking pan with nonstick cooking spray. in a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. set aside. in another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. beat in sour cream and vanilla, then flour mixture. beat on medium for 2 minutes.fold in zucchini and chocolate. spread into pan. sprinkle nuts on top. bake 325 for 30 to 35 min or until toothpick inserted in center comes out clean. cool in pan on wire rack. to serve, cut into 16 bars.