Preheat the oven to 180 ° C, wash, peel and finely grate the zucchini. Mix the hazelnuts, cocoa, baking powder and protein powder together well. In a mixing bowl, beat the eggs with the sweetener until frothy, add the grated zucchini and the nut mixture and carefully fold in.
Put the dough in a bundt pan and bake for about 40 - 45 minutes. I prefer a silicone mold for baking because the cake comes off the mold after baking.