@annynhaalvesz: #paravc #fy

Anny 🥰

Open In TikTok:

Region: BR

Tuesday 12 May 2026 17:27:37 GMT

4695

292

6

2

Music

Download

No Watermark .mp4 (2MB) No Watermark(HD) .mp4 (2MB) Watermark .mp4 (5.45MB) Music .mp3

Comments

Neno Romanini :

👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏ESTÁ DE PARABÉNS 😘😘😘😘😘😘😘😘

2026-05-13 17:07:11

0

georgeleal298 :

linda 🥰🥰🥰

2026-05-21 00:33:07

0

Alefe Oliveira | 🎥✒️🖌️ :

😍😍😍 fica perfeita a a cada vez mais 😍😍😍🥵🥵🥵🥵🥵🥵🥵🥵🥵

2026-05-12 17:56:05

1

Jose Manuel Valenzuela Cifuent :

🥰🥰🥰❤️❤️❤️

2026-05-13 01:45:22

0

Jones Viana Carvalho :

🥰

2026-05-25 21:01:20

0

JITENDRA RAJ :

❤️

2026-07-16 19:03:07

0

To see more videos from user @annynhaalvesz, please go to the Tikwm homepage.

Other Videos

#giadinh #tamtrang #fyp #xuhuongtiktok

#giadinh #tamtrang #fyp #xuhuongtiktok

it’s been a while since I’ve found a toner I love this much!! milky but not sticky, and leaves my skin feeling so hydrated🤍 @FULLY Skincare  #SkinBarrierRepair #RiceCeramide #HealthySkinBarrier #FullySkincare

it’s been a while since I’ve found a toner I love this much!! milky but not sticky, and leaves my skin feeling so hydrated🤍 @FULLY Skincare  #SkinBarrierRepair #RiceCeramide #HealthySkinBarrier #FullySkincare

#ماهمهن المرحوم كلهن برابيج شافن زلم بلباب هل شكن الزيج#عبارات_جميلة_وقويه😉🖤 #مجرد________ذووووووق🎶🎵💞 #

#ماهمهن المرحوم كلهن برابيج شافن زلم بلباب هل شكن الزيج#عبارات_جميلة_وقويه😉🖤 #مجرد________ذووووووق🎶🎵💞 #

Moist, decadent Healthy Chocolate Zucchini Cake with zucchini, cottage cheese, and whole grain flour. Then topped with easy, wholesome chocolate frosting! Ingredients For the Frosting: ▢ 14 ounces can coconut milk, full fat ▢ 2 cups dark chocolate chips ▢ 1 teaspoon pure vanilla extract ▢ Pinch salt For the Cake: ▢ 1 cup cottage cheese ▢ 1 large egg ▢ 2 cups grated zucchini, not squeezed ▢ 1/3 cup avocado oil, or any neutral oil ▢ 1 cup maple syrup, or honey ▢ 3/4 cup cacao powder ▢ 2 teaspoons pure vanilla extract ▢ 1 teaspoon baking powder ▢ 1/2 teaspoon baking soda ▢ 1/2 teaspoon salt ▢ 1 1/2 cups whole wheat flour or spelt flour ▢ Cooking spray, I use Misto Instructions Make the frosting: In a medium pot, warm up coconut milk (cream and clear liquid) just until it starts to boil but not boiling. Remove from heat, add chocolate chips, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify, for 3-4 hours. Make the cake: Preheat oven to 350 degrees F and line just the bottom of 8″x8″ baking dish with parchment paper, spray with cooking spray. Set aside. In a blender, add cottage cheese and egg, blend until smooth. Pour into a large bowl, along with zucchini, oil, maple syrup, cacao powder, vanilla extract, baking powder, baking soda and salt. Whisk well. Add flour and stir with spatula just until combined. Transfer batter into prepared baking dish, level with spatula and bake for 45 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let cool to room temperature or completely, takes about 2-3 hours. Assemble the cake: Scoop frosting into a large bowl and whip with an electric mixer just until fluffy. Transfer only 3/4 of the frosting on top of the cake and spread with a spatula, add patterns or decorate how you wish. Refrigerate or freeze remainder in an airtight container for up to 3 months and use as you like. You can top cake with all of it but I found it to be a bit too much. Using a sharp knife, cut into 12 slices and enjoy! #healthydessert #healthycake #zucchinicake #zucchinirecipes

Moist, decadent Healthy Chocolate Zucchini Cake with zucchini, cottage cheese, and whole grain flour. Then topped with easy, wholesome chocolate frosting! Ingredients For the Frosting: ▢ 14 ounces can coconut milk, full fat ▢ 2 cups dark chocolate chips ▢ 1 teaspoon pure vanilla extract ▢ Pinch salt For the Cake: ▢ 1 cup cottage cheese ▢ 1 large egg ▢ 2 cups grated zucchini, not squeezed ▢ 1/3 cup avocado oil, or any neutral oil ▢ 1 cup maple syrup, or honey ▢ 3/4 cup cacao powder ▢ 2 teaspoons pure vanilla extract ▢ 1 teaspoon baking powder ▢ 1/2 teaspoon baking soda ▢ 1/2 teaspoon salt ▢ 1 1/2 cups whole wheat flour or spelt flour ▢ Cooking spray, I use Misto Instructions Make the frosting: In a medium pot, warm up coconut milk (cream and clear liquid) just until it starts to boil but not boiling. Remove from heat, add chocolate chips, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify, for 3-4 hours. Make the cake: Preheat oven to 350 degrees F and line just the bottom of 8″x8″ baking dish with parchment paper, spray with cooking spray. Set aside. In a blender, add cottage cheese and egg, blend until smooth. Pour into a large bowl, along with zucchini, oil, maple syrup, cacao powder, vanilla extract, baking powder, baking soda and salt. Whisk well. Add flour and stir with spatula just until combined. Transfer batter into prepared baking dish, level with spatula and bake for 45 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let cool to room temperature or completely, takes about 2-3 hours. Assemble the cake: Scoop frosting into a large bowl and whip with an electric mixer just until fluffy. Transfer only 3/4 of the frosting on top of the cake and spread with a spatula, add patterns or decorate how you wish. Refrigerate or freeze remainder in an airtight container for up to 3 months and use as you like. You can top cake with all of it but I found it to be a bit too much. Using a sharp knife, cut into 12 slices and enjoy! #healthydessert #healthycake #zucchinicake #zucchinirecipes

About

Robot
API

Legal

Privacy Policy