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 375°f combine sugar, oil and eggs mix well. add baking soda, baking powder, salt, and cocoa while mixer going, to blend well. then add milk and flour alternating ingredients. stir in zucchini and vanilla. pour into greased 15x10x1-inch pan. bake for 25 minutes or until cake tests done. make frosting while cake is baking. frost while cake is hot. place baking pan on wire rack to cool.