You know... I try to act like I'm "grown" and I know a thing or two about making cakes (among other types of information). However, even with all my learnin' about bakin' sometimes I still make mistakes. Sometimes I get tired, or rushed, and I can't do the "right" thing even though I know it's right. Sometimes you're working on a deadline and you've got to frost a cake despite the fact that you've also been cooking in a small kitchen. And you know the butter you took out to soften before the pasta bake went into the over is waaaaay too soft now. And that all kitchen science you've read in "Cook's Illustrated" and Alton Brown (the food nerd on high) tells you that too soft butter will not lead to pretty butter cream... You take a beater to that butter anyway and try to "cream" it. Yes, dear friends, I committed a foodie foul. But it still tasted good!

It was my PaPa's birthday a few weeks ago and I wasn't able to celebrate it with him on time. I was at his house a week later though so I brought a cake to celebrate belatedly. My gramps had mentioned making zucchini bread the previous time we hung out. He's not into a lot of prep work in the kitchen. So I offered to shred the zucchini for him... but he still wasn't 100% sure he was ready for such an endeavor. Me being the awesome granddaughter that I am ::brushes shoulders off:: decided to treat him to some zucchini bread flavor in the form of a cake. I used a trusted source and found this recipe.