Preheat the oven to 350°F. Grease and flour the loaf pan.
Finely grate the zucchini, place it in a kitchen towel, and squeeze out any excess liquid. Wash the lime, zest, and juice it. Set aside.
Cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract and a pinch of salt into the mixture.
Now, beat in the eggs one at a time. Then, add the yogurt, lime zest, and 2 –3 tablespoons of lime juice.
Whisk together the almond flour and baking powder. Combine the dry ingredients with the wet ingredients until just combined. Gently fold in the grated zucchini.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
Meanwhile, for the cream cheese frosting, zest and juice the lime (about 1 tablespoon of juice).
Beat the softened cream cheese with the powdered sugar until smooth. Add the lime juice and zest.
Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture until smooth and creamy.
Frost the cooled cake evenly.
