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: the zuchini, carrots, and sweet potatoes should be in pureed form. i steam them first and then blend them with water until they are nice and smooth, and freeze any leftovers in ice cube trays for using to fortify other dishes. put all dry ingredients into a bowl and mix thoroughly. put wet ingredients into another bowl and mix thoroughly. blend 2 bowls together and scoop into well greased muffin pans, filling until slightly below the top. bake at 400 degrees for 22 minutes.