Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: strain zucchini and onion in a salad spinner to remove excess moisture. transfer to a large bowl and stir in the panko. whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture. heat 2t oil in a nonstick skillet over medium. when hot drop mounds of batter into thepan using a 1/3-cup measure. fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. transfer to a paper towel-lined plae and keep warm; fry remaining cakes in remaining oil. to serve divide diavolo sauce among 4 plates, top with 2 cakes, and garnish with parmesan and parsley.

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.