1-First Step: Prep the oven and pan. Preheat oven to 350°F (175°C). Grease your 8-inch square pan. Line with parchment paper overhanging edges. This prevents sticking and easy lift-out. Takes 2 minutes. Busy parents do this while grating zucchini.

2-Second Step: Shred the zucchini. Use second smallest grater holes for thin shreds. Measure 2 1/4 cups (237 g). Do not drain or pat dry. All water keeps it moist. Egg-free bakes need this liquid. Takes 3 minutes. Tip for students: freeze shredded zucchini ahead.

3-Third Step: Mix wet ingredients. In a large bowl, add shredded zucchini, 1 1/2 cups (295 g) sugar, and 6 tbsp (84 g) melted unsalted butter. Whisk by hand until combined. Sugar dissolves a bit, butter coats everything. No electric mixer needed. Smooth base forms. 2 minutes.

4-Fourth Step: Fold in dry ingredients. Add 2 1/2 cups + 2 tbsp (339 g) self-rising flour. Optional: stir in 1 tsp cinnamon and 1/4 cup chopped nuts. Use spatula only, no whisk. Fold gently until no dry spots. Batter thickens fast. Overmix ruins tenderness. Diet-conscious note: nuts add protein.

5-Fifth Step: Spread and bake. Scoop thick batter into pan. Spread even with spatula. Bake 40-50 minutes. Toothpick comes clean from center. Surface bounces back when touched. Rotate pan halfway for even bake. Ovens vary, check at 40 minutes.

6-Final Step: Cool and frost. Cool in pan 10 minutes. Lift out, cool fully on rack. Slice into 12. Optional cream cheese frosting: beat 1/2 cup softened butter, 8 oz cream cheese, 1 tsp vanilla, 3-4 cups powdered sugar. Spread thick. Garnish with chopped pistachios. Serve at room temp.