If using dried tomatoes from a jar, leave them to drain out from the excess liquid marinade very well and cut them. Cut the pitted olives, grate the zucchini and drain the excess liquid.
To the vegetables, add the oats, flour mixed with the baking powder and salt, walnuts and sesame seeds and mix well. Separately, beat the eggs with a fork and add the yoghurt and oil. Stir the egg mixture with the flour mixture well.
Put the combined blend into a tray covered with baking paper and lightly greased. Put the cake to bake in a preheated 356°F (180 °C) oven, for about 40-45 minutes.
At the end, check its readiness with a toothpick - it needs to come out dry when poked.