1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf tin* with baking parchment and grease lightly. Grate the zucchini, place it in a clean kitchen towel, and press out as much water as you can. Zest the limes finely. Collect the juice of one lime for the batter. Set aside.

2. Add both sugars and the sunflower oil to a large bowl and mix until well combined. Add the eggs one at a time and mix well after each addition. Next, add the vanilla extract and mix in. In a separate bowl, mix the spelt flour with baking powder and salt. Add to the large bowl and mix until just combined. Add the grated zucchini, lime zest, and juice and fold in. Transfer the batter to the prepared loaf tin and bake for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. If the top of the cake gets too dark, cover with a piece of aluminum foil and continue baking. Take the cake out of the oven and let cool down for 15 minutes inside the baking tin.

3. Mix the remaining lime juice from the batter with the teaspoon of confectioners’ sugar. Poke several holes in the cake using a wooden skewer, then drizzle the lime-sugar mixture all over the cake. Let the liquid soak in, then lift the cake out of the baking tin and let cool down completely on a wire rack.

4. For the frosting, mix confectioners’ sugar and butter in a large bowl until well combined. Add the cream cheese and lime juice and mix until well combined. Frost the cooled cake with this mixture and decorate with lime zest and some chopped pistachios (optional).