1-First Step: Prep your oven and pan. Preheat oven to 350F (175C). Grease the 8-inch square pan well, then line with parchment paper. This prevents sticking and eases removal. Takes 2 minutes. Pro tip: overhang parchment for handles. Keeps cleanup quick for busy schedules.

2-Second Step: Shred the zucchini. Grab a box grater and use the second smallest holes for thin shreds. Measure 2 1/4 cups (237 g). Do not drain or squeeze. All that water makes the cake moist without eggs. If using frozen, thaw and pat lightly but keep most liquid. Fresh gives best texture. This step takes 3 minutes. Food enthusiasts note: thin shreds melt in fully.

3-Third Step: Whisk wet ingredients. In a large bowl, add shredded zucchini, 1 1/2 cups (295 g) granulated white sugar, and 6 tbsp (84 g) melted unsalted butter. Whisk by hand until sugar starts dissolving and mix looks uniform. About 1 minute. Batter smells amazing already. No mixer needed, perfect for small kitchens or travelers.

4-Fourth Step: Fold in the flour. Add 2 1/2 cups + 2 tbsp (339 g) self-rising flour. Use a spatula to fold gently until fully incorporated. Batter will be thick, like brownie mix. Stir in optional 1 tsp cinnamon or 1/4 cup chopped nuts now. Avoid overmixing to keep it tender. Takes 2 minutes. Self-rising flour rises it perfectly with built-in leaveners.

5-Fifth Step: Bake the cake. Pour thick batter into prepared pan. Smooth top with spatula. Bake 40-50 minutes. Check at 40: toothpick in center comes clean, surface bounces back when touched. Ovens vary, so watch closely. Rotate pan halfway if needed. Cooling rack ready nearby.

6-Final Step: Cool and serve. Cool in pan 10 minutes, then lift by parchment to rack. Cool completely before frosting or slicing. About 1 hour. Frost optional: beat 1/2 cup softened butter, 8 oz softened cream cheese, 1 tsp vanilla, 3-4 cups powdered sugar until creamy. Spread thick, garnish chopped pistachios. Serves 12 moist slices.