Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream butter, oil and sugar. add eggs and beat well. mix in zucchini. sift together flour, cocoa, soda and salt; add alternately with sour milk to creamed mixture. add vanilla and chopped nuts. mix. pour 2/3 of the batter into a greased and floured bundt pan. to make macaroon filling: mix crackers, coconut and margarine and just enough milk to get the filling to stick together. sprinkle over the batter in the cake pan. pour the remaining batter over the filling and sprinkle with chocolate chips. bake at 350 for 1 hour or until done. cool in pan for 10 minutes and turn out onto serving platter. can be glazed.

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.