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 350. grease and flour 9x13-inch cake pan. in medium sized bowl sift flour, add baking powder, baking soda, cinnamon, and salt. in large bowl beat eggs, add sugar, oil and lemon juice mix well. slowly add flour mixture mixing well as you go. slowly mix in nuts (if desired) and shredded zucchini (make sure you squeeze excess moisture from zucchini before adding). pour into cake pan and bake for about 45 minutes. use a toothpick to test center of cake. remove from oven and allow to cool. frost with cream cheese frosting. enjoy!