@eynfluence: yellow stains? get this whitening strips 💙 #perfectsmileph #teethwhiteningstrips #whiterteeth @Perfect Smile Philippines

eyn

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Wednesday 22 July 2026 10:04:06 GMT

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dianaa ♡ :

slaaayyy

2026-07-22 10:50:08

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˚˖𓍢ִ. ݁𐙚 naomi ⋆˚⟡˖࣪ :

CUTIE NAMAN NITOOO OMG

2026-07-22 16:13:24

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Lên chân xinh lắm các chị ui!🍒☘️🌿🦋🌙🌙#xuhuong #tiktokshop #muataitiktok #giaycaogot #thinhhanh

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Zucchini Cake with Cream Cheese Frosting Makes one 13x9-inch cake Cake Ingredients * 1¾ cups (245g) all-purpose flour * 1 tsp baking soda * ½ tsp baking powder * 1 tsp salt * 2 tsp ground cinnamon * ¼ tsp ground nutmeg * ¾ cup (150g) granulated sugar * ½ cup (110g) packed brown sugar * 2 large eggs * ⅔ cup vegetable oil * 2 tsp vanilla extract * 2 cups grated zucchini (about 2 medium zucchini) * Optional: ¾ cup chopped toasted pecans Instructions 1. Preheat oven to 350°F. Grease a 13x9-inch baking pan. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla. 4. Stir in the grated zucchini. Do not peel the zucchini or remove the seeds unless using an oversized garden zucchini with large, tough seeds. 5. Add the dry ingredients and mix just until combined. Fold in pecans if using. 6. Spread batter evenly into the prepared pan. 7. Bake for 22–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. 8. Cool completely before frosting. Cream Cheese Frosting Ingredients * 20 oz full-fat Philadelphia cream cheese, cold * 2 to 2½ cups powdered sugar * 1 tsp vanilla extract * Pinch of salt Instructions 1. Beat the cream cheese until smooth. 2. Add 2 cups powdered sugar, vanilla, and salt. 3. Mix just until smooth and creamy. 4. Taste and add up to an additional ½ cup powdered sugar if desired. 5. Spread generously over the cooled cake. Optional: Chill for 30–60 minutes before serving if you’d like a slightly firmer frosting, but it’s not required. Store leftovers covered in the refrigerator. #zucchinicake #zucchinidessert #zucchini #zucchinirecipes #creatorsearchinsights

Zucchini Cake with Cream Cheese Frosting Makes one 13x9-inch cake Cake Ingredients * 1¾ cups (245g) all-purpose flour * 1 tsp baking soda * ½ tsp baking powder * 1 tsp salt * 2 tsp ground cinnamon * ¼ tsp ground nutmeg * ¾ cup (150g) granulated sugar * ½ cup (110g) packed brown sugar * 2 large eggs * ⅔ cup vegetable oil * 2 tsp vanilla extract * 2 cups grated zucchini (about 2 medium zucchini) * Optional: ¾ cup chopped toasted pecans Instructions 1. Preheat oven to 350°F. Grease a 13x9-inch baking pan. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla. 4. Stir in the grated zucchini. Do not peel the zucchini or remove the seeds unless using an oversized garden zucchini with large, tough seeds. 5. Add the dry ingredients and mix just until combined. Fold in pecans if using. 6. Spread batter evenly into the prepared pan. 7. Bake for 22–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. 8. Cool completely before frosting. Cream Cheese Frosting Ingredients * 20 oz full-fat Philadelphia cream cheese, cold * 2 to 2½ cups powdered sugar * 1 tsp vanilla extract * Pinch of salt Instructions 1. Beat the cream cheese until smooth. 2. Add 2 cups powdered sugar, vanilla, and salt. 3. Mix just until smooth and creamy. 4. Taste and add up to an additional ½ cup powdered sugar if desired. 5. Spread generously over the cooled cake. Optional: Chill for 30–60 minutes before serving if you’d like a slightly firmer frosting, but it’s not required. Store leftovers covered in the refrigerator. #zucchinicake #zucchinidessert #zucchini #zucchinirecipes #creatorsearchinsights

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