For the cake, grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Grind 200 g nuts in the universal chopper (not too fine!). Clean, wash and coarsely grate the zucchini with the skin.
Beat the eggs, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 5 minutes until foamy. Gradually stir the oil into the egg foam mixture. Mix nuts, flour, cinnamon and baking powder and stir in (the dough is slightly liquid).
Squeeze the zucchini well. Then loosen up a little and stir into the dough. Pour the dough onto the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes (test with sticks!).
Let the zucchini cake cool down.
Break the chocolate into pieces for the chocolate icing. Melt with cream and white fat at low heat. Let it cool down for about 5 minutes and if necessary, put it in a cool place until the icing is a little thicker.
Spread the chocolate icing on the cake. Coarsely chop 50 g nuts and sprinkle them on the cake. Keep cool until serving. Whipped cream tastes good with it.