Preheat the oven to 325 degrees F. Butter and flour a bundt pan generously.
In a small bowl, whisk together the flour, pistachios, baking powder, salt, and cinnamon.
In a large bowl, whisk together the butter, sugar, eggs, lemon zest, vanilla extract, and almond extract until combined and smooth.
Stir in the zucchini, mixing until incorporated.
Stir in the dry ingredients until a batter forms.
Scoop the batter into the greased and floured bundt pan.
Bake the cake for 60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes in the pan, then turn it out on a wire rack to cool completely.
Whisk together the lemon juice, sugar, and a tiny drop of almond extract until smooth for the glaze.
Drizzle the glaze over the cooled cake and top with coarsely chopped pistachios.
