Misc. stuff and the best darn zucchini cake

My week in review.
Seems like a rather slow week.
I worked Monday and Tuesday evening,
and I've been at home the remainder of the week.

Here's what went on:
Lots and lots of laundry
played Chinese Checkers with my youngest son
took a walk on a sunny day
took a walk on a rainy day

took a photo of my house

baked a zucchini cake
which, I MUST share the recipe at the end of this post!
It is simply to die for!
Do not let your summer slip away without baking this cake!

weeded the garden
had coffee on the back porch
listened to the birds chirp
baked a black raspberry cobbler

snapped a couple photos of wildflowers

sent my son off on a Boy Scout camping trip

did lots of dishes
baked a poppy seed cake
enjoyed a rain storm
made zucchini pancakes
stayed up too late
slept in every morning
pulled a carrot from the garden

...and I think that is it.

Just every day normal life going on around here.

P.S. Here's the recipe for:

ZUCCHINI CAKE

4 EGGS
2 1/2 C. SUGAR
1 C. OIL
1 TSP. CINNAMON
3 C. GRATED ZUCCHINI
2 C. FLOUR
2 TSP. BAKING SODA
2 TSP. BAKING POWDER
1 C. CHOPPED WALNUTS

BEAT EGGS. ADD OIL, SUGAR AND CINNAMON. ADD DRY INGREDIENTS. STIR IN NUTS AND ZUCCHINI. USE A 9 X 13 PAN, GREASED AND FLOURED. BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES.

FROSTING FOR ZUCCHINI CAKE

1 STICK BUTTER SOFTENED
2 C. POWDERED SUGAR
8 0Z. PACKAGE CREAM CHEESE SOFTENED
1 TSP. VANILLA

BEAT ALL INGREDIENTS TOGETHER AND SPREAD OVER COOLED CAKE.