Name: Lemon Pistachio Zucchini Cake
Total time: 120 min
Yield: 1 10-cup bundt cake
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup finely crushed pistachios; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 12 tablespoons unsalted butter (melted); 1 1/2 cups sugar; 3 large eggs; 4 lemons (zest freshly grated); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 1/2 cups freshly grated zucchini; 1/4 cup freshly squeezed lemon juice (I used the lemons I zested!); 2 cups powdered sugar; tiny drop of almond extract; 1/3 cup coarsely chopped pistachios for topping