Zucchini Bread Mug Cake

In a microwave-safe mug, combine all ingredients except zucchini and nuts. Stir with a small or mini whisk until batter is smooth.
After you shred your zucchini (you'll need about 1/6 of a medium one), place shredded zucchini into one sheet of paper towel to soak up all the excess water. No need to wring it dry, you are just trying to absorb some of the water. Remove zucchini from paper towel. If zucchini still feels very wet, take another paper towel and pat zucchini a few times. You don't need to completely dry out the zucchini, but if you pat it with a paper towel it should come up a little damp rather than still soaking up a lot of water.
Measure 3 tbsp of zucchini and add to batter. If you plan on using nuts, add them now as well. Stir until zucchini and nuts are evenly incorporated into the batter.
Place mug into microwave and cook for about 1 minute 15 seconds, or until the top of the cake looks finished. Cooking time may vary depending on the wattage of your microwave, mug material, and the amount of water retained in your zucchini. Let cake cool a few moments before eating. The cake in this post was made in an 8 oz mug and rose to the top. If you are making this cake for the first time, you may want to start with a larger mug just in case because the cake will rise a lot during cooking before sinking down and if you use too small of a mug it may spill over during the cooking.