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. grease and flour or line* 12 wells in a muffin tin. set aside. in a large bowl, mix together the eggs, oil and buttermilk. add in all of the dry ingredients, including spices. mix thoroughly. stir in pecans and zucchini. fill the prepared wells about 3/4 of the way. bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.