Preheat your oven to 350 degrees.
Spray a tube pan or angel food pan with baking spray. Set aside.
Trim the ends of the Zucchini. Using a cheese grater grate the zucchini into a bowl. Squeeze out all the excess moisture. Set aside
Add the eggs to a mixing bowl and using an electric mixer beat them on medium speed. Add in the oil, ricotta and milk. Beat until well incorporated.
Beat in the flour and baking powder until just absorbed.
Fold in the pancetta, cheese, zucchini and mint until fully incorporated.
Pour the batter into the prepared pan and bake for 40-50 minutes, or until the cake has set. Cool to room temperature before serving.
*Can be served cold or at room temperature