That sounds shockingly delicious. Plus pistachios? I think my family will kill me trying to get at it as it sounds remotely more healthy than pound cake.
Now to find a good carrotcake recipe in which the subsitution of zucchini for carrots will not completely screw with the water levels and therefore the entire baking process. For, remember children, COOKING IS AN ART, BUT BAKING IS A SCIENCE.