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