1. Preheat the oven to 350°F (180°C). Grease a large loaf pan and line it with a piece of baking parchment. Set aside. Wash the zucchini with hot water, dry and remove the slightly softer inside (with the seeds) – grate the rest, but not too fine. Set aside.

 

2. Add the butter and xylitol (or sugar) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with the baking powder and salt, mix the sour cream with lemon juice, and lemon zest, then add the flour mixture and sour cream mixture in two batches to the bowl and mix until just combined. Add the grated zucchini and fold in. Pour the batter into the prepared baking pan, smooth out the top and bake for 55-70 minutes or until a wooden skewer inserted into the center of the cake comes out clean. The baking time can vary a lot depending on the moisture coming from the grated zucchini and the type/size of the loaf pan you use, so don’t worry if it takes longer – just make sure you check with the wooden skewer to see if the cake is done. If the cake gets darker towards the end of the baking time, cover with a piece of aluminum foil and continue baking. Take the finished cake out of the oven and let cool in the loaf pan for about 30 minutes, then carefully remove and let cool down completely on a wire rack. 

 

3. For the glaze mix the xylitol icing sugar (or regular confectioners’ sugar) with the vanilla extract and some of the heavy cream. Add more heavy cream until you get a glaze with a thick and slow dripping consistency. Drizzle over the cooled cake and sprinkle some chopped pistachios on top. Allow the glaze to set before cutting.