1-First Step: Prep Your Pan and Oven Preheat oven to 350F (175C). Grab an 8-inch square pan. Grease it well. Line with parchment paper. Let overhang for easy lift out. This stops sticking. Keeps cake moist inside.

2-Second Step: Shred and Mix Wet Ingredients Shred 2 1/4 cups zucchini thin. Use box grater second smallest holes. Do not drain water. It adds moisture. Dump into large bowl. Add 1 1/2 cups sugar. Pour in 6 tbsp melted butter. Whisk until sugar melts some. Takes 1 minute. Wet mix looks juicy.

3-Third Step: Fold in the Flour Take spatula. Add 2 1/2 cups + 2 tbsp self-rising flour. Fold gently. No clumps left. Batter very thick like cookie dough. Scrape bowl sides. Mix just until smooth. Overmix makes tough cake.

4-Fourth Step: Spread and Bake Spoon thick batter into pan. Spread even with spatula. Wet spoon helps. Bake 40-50 minutes. Check at 40. Toothpick comes clean. Surface bounces back to touch. Edges pull from pan. Cool in pan 10 minutes. Lift out with parchment. Cool full on rack. Hours if frosting.

5-Final Step: Frost and Serve Cool completely first. Slice into 12. Frost optional. Make cream cheese frosting: 1/2 cup softened butter, 8 oz softened cream cheese, 1 tsp vanilla, 3-4 cups powdered sugar. Beat until creamy. Spread thick layer. Serve room temp. Pairs with coffee. Store as below.