Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat eggs, zucchini, oil, vanilla, chocolate pudding. add cinnamon, coffee, cake mix (dry out of the box) and beat at low speed until moist. bake in bunt pan about 1 hour at 350 degrees or in a 9x13 pan 40-45 minutes. powder sugar dusting with a sieve makes an excellent topping for this cake.

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.