Pre heat oven at 180 degrees Celcius.
Prepare a 9 inch by loaf by greasing lightly with some margarine or butter and dusting with flour and set aside.
In a bowl, combine all purpose flour, baking powder, baking soda, salt, ground cinnamon and ground cardamom. Mix well and set aside.
In a large bowl, using a whisk or wooden spoon mix brown sugar and oil for about two minutes.
Whisk in eggs, one at a time. Add vanilla essence and combine.
Add a third of flour mixture and half the plain yoghurt. Mix and add the other third and the final half of the plain yoghurt.
Combine and then add the last third of the flour mixture.
Fold in the grated zucchini.
Pour the cake batter into the prepared loaf tin.
Bake in the pre heated oven for 1 hour 5 minutes to 1 hour 15 minutes or until a skewer inserted at the centre of the cake comes out clean.
Allow the cake to cool completely before removing from the tin.
Serve and enjoy.
Lasts 1 to 2 days when stored at room temperature. For a longer shelf life, store in a covered airtight container in the fridge for up to one week.