1-First Step: Preheat your oven to 350 degrees F for shiny metal or glass pans, or 325 degrees F for dark or nonstick pans. Grab a 13×9 inch baking dish and spray it generously with cooking spray. This stops sticking and makes cleanup easy. Line it if you want extra insurance.

2-Second Step: Shred 1 cup zucchini finely using a box grater or food processor. Fine shreds hide best in the cake. Wrap it in a clean dish towel. Wring out most of the liquid over the sink. Twist hard! Excess water makes dense cake. You’ll have about a cup of dry-ish shreds left. Pat dry if needed.

3-Third Step: In a large bowl, dump the entire 1 (15.25 ounce) box chocolate cake mix. Add 1 cup plain Greek yogurt and 1 cup milk. Stir with a whisk or spoon until smooth and lump-free. No mixer needed. Takes 1-2 minutes.

4-Fourth Step: Gently fold in the prepared zucchini. Use a spatula to mix evenly. Don’t overmix; a few streaks are fine. Spread batter into the prepared pan. Smooth the top with your spatula for even baking.

5-Fifth Step: Slide into the oven. Bake 28-32 minutes. Test with a toothpick in the center; it should come out clean or with moist crumbs. Ovens vary, so check at 28 minutes. Cool in pan 10-15 minutes before cutting. Hot cake slices messy!

6-Final Step: Cut into 12 large or 16 medium squares. Top with vanilla ice cream, whipped cream, or sprinkles. Chocolate syrup? Yes please! Serve warm for best fudgy texture.