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Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
Line 9" round cake tin with large piece of baking paper.
Wash and coarsely grate courgettes, stir in crushed garlic and set aside.
In a large bowl whisk buckwheat flour, oats, baking powder, bicarbonate of soda, sea salt and oregano.
Stir in courgettes, garlic and chopped basil.
In a small bowl whisk eggs with olive oil and mix in with the rest of the ingredients.
Spoon the mixture into cake tin, sprinkle with pumpkin seeds and bake for about 45 min or until a cocktail stick comes out clean.
Leave to cool down for 5 min before removing from the tin.