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: preheat oven to 350°f. butter and flour 2 8"x4" loaf pans. melt butter and chocolate over medium heat in 2 quart saucepan, stirring occasionally, 4-6 minutes. remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed. combine all remaining bread ingredients in large bowl. stir zucchini mixture into flour mixture until just moistened. spoon batter into loaf pans. bake for 35-45 minutes or until toothpick inserted in center comes out clean. cool 10 minutes; remove from pans. cool completely on wire racks. meanwhile, stir together all glaze ingredients in small bowl. drizzle over cooled bread.