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 degrees f. lightly grease two 12 cup muffin tins with shortening or line with paper cups. in a large bowl, beat eggs. beat in sugar and oil. add cocoa, vanilla, zucchini, and stir well. stir in flour, baking soda, baking powder, salt and spices. mix just until moist. pour batter into prepared muffin tins until 2/3 full. bake at 350 for 20-25 minutes. remove from pan and cool on a wire rack. store loosely covered.