This cake is lightly spiced and super moist. Get ready to dig in!
In another bowl or in the sauce pot you melted the butter in, combine butter, sugars, vanilla, and thickened flax and whisk until very well combined.
Add shredded zucchini to the flour mixture and break it up, tossing it around in the flour to coat. Add the butter and sugar mixture to this and fold together with a spatula until well combined and no dry ingredients are visible, but do not over mix the batter.
To make the frosting, combine cream cheese, confectioners sugar, and lime zest until smooth using a hand mixture. You can add a few drops of lime juice if desired as well, but not too much that it affects the thickness of the icing. Spread onto the top of the cooled cake. Sprinkle chopped pistachios on top.
Cake freezes well too! I cut into individual slices and wrapped in plastic. Then placed pieces into a freezer bag.