Kat Can Cook

0 Preheat oven to 350 degrees F.
1 Add sliced zucchini to a blender and puree until smooth.  You will have about 2 cups of puree.  Set aside.
2 In a medium bowl, whisk eggs, vanilla, yogurt, oil, and coconut sugar.
3 Mix in zucchini puree and rosemary to combine.
4 In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.  
5 Add the wet ingredients to the dry ingredients and mix so there are no traces of flour visible.
6 Spray a bundt pan with nonstick spray and transfer batter to the pan.
7 Bake for one hour, or until a tester comes out with just a few crumbs attached to it.
8 Allow cake to cool for 10 minutes before inverting to a cooling rack to finish cooling.
9 Once cool, dust with powdered sugar if desired.  
10 Serve.