Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grate zucchini and lightly salt. spoon into a colandar and let sit in the sink or over a bowl for 2 hours. discard fluid. rinse the zucchini and squeeze dry. in a large bowl combine the zucchini, eggs, bread crumbs, mayo, old bay, onion and garlic. mix well and let stand 5 minutes. in a heavy skillet heat oil over medium high heat. form zucchini into 8 patties. dredge in flour. fry 3 or 4 at a time to a nice golden brown on each side. drain on a wire rack and repeat.

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.