Coarsely chop the pecans and mix with the chocolate drops. Clean, wash and finely grate the zucchini. Put them in a sieve, squeeze a little and let them drain. Cream 200 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer.
Stir in the eggs one by one. Mix 125 g flour, coconut flour, cocoa and baking powder. Alternately stir in with the milk. Stir in 2 portions of zucchini.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm) and dust with flour. (Or cut a baking tray in half with a multi-folded aluminium foil strip, likewise grease and dust with flour). Fill the dough into the tin and smooth it down.
Spread the nut-chocolate mixture evenly on top, also at the edges. Sprinkle with brown sugar and bake in a hot oven for about 45 minutes.
Remove the cake from the oven and let it cool down on a cake rack. Remove from the tin, dust very thinly with icing sugar and cut into pieces.
Tip: What can coconut flour do? Coconut flour is naturally gluten-free. Its high fibre content is also remarkable - about three times higher than that of conventional wholemeal flour. If you want to bake with coconut flour, you can replace about 20 percent of the grain flour with coconut flour.
For pancakes you can even use only coconut flour.