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: preheat oven to 325 degrees. lightly oil two 8x4 inch loaf pans or coat them with nonstick spray. spread walnuts in a pie pan and bake for 5-7 minutes, or until fragrant. set aside to cool. sift flour, cocoa, baking powder, baking soda, and salt into a large bowl. in another bowl, whisk eggs, sugar, vanilla, applesauce, oil, and melted chocolate until blended. add dry ingredients and stir with a rubber spatula until just combined. fold in zucchini and reserved walnuts. spoon batter into prepared pans, smoothing tops. bake loaves for 55-60 minutes, or until a skewer inserted in the center comes out clean. cool pans on a wire rack and cool completely.