Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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: beat together until light in color eggs, oil and sugar. stir in zucchini and cooled melted chocolate; mix well. stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup. add remaining flour to egg mixture, mixing just to blend. toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well. spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans. bake at 350 degrees f until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake). cool in pan, then turn out onto a rack to finish cooling. wrap cake in plastic wrap until the next day. note: cake is best served the day after baking.