Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. peel, remove seeds, and shred zucchini to produce 1 1/2 cups. set aside. in a mixing bowl, add dry cake mix and vegetable oil; mix. add one egg at a time; mix together. add milk; stir until blended. add shredded zucchini; mix. butter and flour two 8-inch cake pans (can use nonstick vegetable spray). pour cake batter evenly into pans. bake for 35-40 minutes or until toothpick comes out clean. allow cake to cool. remove from cake pans and frost with chocolate frosting. can add layers together to make a 2-layer cake.

Target 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.