Grease a box form (approx. 1 1⁄2 l capacity; 25 cm long) and sprinkle with breadcrumbs. For the dough, coarsely grind the hazelnuts in the universal chopper. Clean, wash and coarsely grate the zucchini. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
Mix eggs, sugar, vanilla sugar and 1⁄2 TL salt with the whisks of the mixer for about 5 minutes until creamy. Stir in oil in a thin stream. Mix nuts, flour and baking powder, stir in (dough is liquid).
Squeeze the zucchini and fold in.
Put the dough into the mould. Bake in a hot oven for about 1 hour, covering with aluminium foil after about 50 minutes if necessary. Take out and let cool down for about 10 minutes. Carefully turn out onto a cake rack.
Let it cool down.
Chop the chocolate coating for the glaze. Heat the cream and coconut oil. Melt the couverture in it and let it cool down for about 5 minutes. Spread on the cake and let it dry. Serve with whipped cinnamon cream.