If you prefer to measure your ingredients rather than weigh them here's a detailed Conversion Chart
Method:- (adaptation of a River Cottage recipe)
preheat oven 180 deg/350 f. gas 4
grease & line the base of a 2lb loaf tin with baking parchment
If using raisins, put into bowl and cover with a couple of tbsp rum or Bacardi to plump up. Put eggs, oil and sugar in bowl and beat until creamy. Sieve in the flour, cream of tartar and baking powder and continue to beat until combined. Stir in grated zucchini/courgette and add raisins & lime zest. Pour mix a 2lb loaf tin, greased and lined and bake for around 40 minutes or until golden & firm to the touch.. Turn out and let cool completely.
To make the icing beat cream cheese and in a bowl until smooth, add the sieved icing sugar and then stir in the lime juice & zest, beat well. Leave the frosting in the fridge for at least an hour until it starts to thicken , spread over the top of the loaf . Put cake in fridge for a little to firm up then sprinkle over with the pistachios.
While researching this recipe I found another fabulous one, where the cake cake batter was split into two sandwich tins and baked. It was then filled with lime curd and then topped with the lime frosting and pistachios. Sounded totally lush to me.