Grease an 8 inch / 20 cm cake tin and line the bottom with baking paper.
Grate the zucchini coarsely into a large mixing bowl.
Melt the butter.
Dissolve the honey into warm butter and pour the mixture into the zucchini.
Grate the lime zest into the zucchini, cut the lime in half and squeeze the juices into the bowl too.
Add two medium eggs into the bowl and mix well.
Weight almond meal and buckwheat flour into a smaller bowl.
Chop the rosemary finely and add to the flour mix.
Add raisins, baking powder and soda, psyllium and black pepper into the flour mix and give it a whisk to combine the dry ingredients well.
Add the dry ingredient mixture into the zucchini and mix well.
Pour the cake batter into the cake tin (and sprinkle the pine nuts on the cake).
Bake for 45-50 minutes. Test the baking with a wooden stick, when it comes out clean the cake is ready. Be careful not to overbake.
Let to cool in the tin for 10 minutes before removing the cake from the tin on a cooling rack.
Tips
Using a springform makes it easier but is not necessary.You can vary the size of the tin: in a larger tin, the baking time is shorter and in a smaller tin, longer.The baking time is an estimate. Every oven and condition is a little different so have a close look at the cake at the end of the baking.The cake can be cut while it’s a little warm.