@sararefaie1: #سااااااااااارا_رفاعي

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salmaatabe
سلمى🇸🇦🌹 :
ابغى رقم البنطلون كم رقمه ماشالله انيقه مره تبارك الرحمن
2026-08-15 21:05:21
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farooqmaswhda7
Farooqmaswhda :
حلو يجنن
2026-08-20 17:03:05
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user3335597345283
العراق بغداد :
انتي الحلوة
2026-08-19 07:38:31
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mohammad.allan910
mohammad allan :
نهائياًًًً😂😂😂😂😂
2026-08-20 13:53:58
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ibraheemsalah26
Ibraheem Salah :
منوره قمررر ماشاءالله ❤️❤️❤️
2026-08-09 05:11:42
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ramzejaber696
R A M Z E L E F T A W E 🔝 :
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2026-08-07 14:20:36
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rami67rami1
Rami Saadeh :
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2026-08-14 17:36:40
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b3jr_ah
b3jr_ah :
😘😘😘❤️
2026-08-09 12:22:31
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mohammadnaser168
محمد ناصر ناصر :
🤩🤩🤩
2026-08-07 22:55:54
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bahaa.jbareen35
➴ ⦓ ﮼Abu 3Asif👑🖤, :
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2026-08-16 13:46:17
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CHEESY ZUCCHINI BREAD 💚 A savory cheesy zucchini bread to wrap up summer squash season! This makes a great afternoon snack or side dish with lots of soups and stews. ✨ FOLLOW along to get the rest of our weekly menu! 2 cups (256g) all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp fine sea salt ½ cup (113g) sour cream ⅓ cup (75g) extra virgin olive oil 1 egg 2 tsp (14g) honey 2 scallions, thinly sliced ¼ cup finely chopped canned pickled fresnos 1 medium zucchini, large shreds, do not squeeze 5 oz white cheddar cheese, large shreds, save about 1 oz for topping Preheat the oven to 350 degrees F. Spray an 8 x 4-inch loaf pan with coconut oil spray and line with a strip of parchment paper. In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the sour cream, olive oil, egg, and honey. Pour the wet ingredients into the dry ingredients and mix until a few flour pockets remain. Fold in the scallions, fresno peppers, zucchini, and white cheddar. Scoop into your prepared loaf pan, making sure to spread it into an even layer. Top with more grated cheese. Bake until golden and an inserted toothpick in the center comes out clean, 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy with softened butter and some flaky sea salt! Makes 8 slices. Store leftover zucchini bread in an airtight container in the fridge for 3 days. Reheat in a skillet or toaster oven. #zucchinibread #zucchinirecipes #quickbreadrecipe
CHEESY ZUCCHINI BREAD 💚 A savory cheesy zucchini bread to wrap up summer squash season! This makes a great afternoon snack or side dish with lots of soups and stews. ✨ FOLLOW along to get the rest of our weekly menu! 2 cups (256g) all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp fine sea salt ½ cup (113g) sour cream ⅓ cup (75g) extra virgin olive oil 1 egg 2 tsp (14g) honey 2 scallions, thinly sliced ¼ cup finely chopped canned pickled fresnos 1 medium zucchini, large shreds, do not squeeze 5 oz white cheddar cheese, large shreds, save about 1 oz for topping Preheat the oven to 350 degrees F. Spray an 8 x 4-inch loaf pan with coconut oil spray and line with a strip of parchment paper. In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the sour cream, olive oil, egg, and honey. Pour the wet ingredients into the dry ingredients and mix until a few flour pockets remain. Fold in the scallions, fresno peppers, zucchini, and white cheddar. Scoop into your prepared loaf pan, making sure to spread it into an even layer. Top with more grated cheese. Bake until golden and an inserted toothpick in the center comes out clean, 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy with softened butter and some flaky sea salt! Makes 8 slices. Store leftover zucchini bread in an airtight container in the fridge for 3 days. Reheat in a skillet or toaster oven. #zucchinibread #zucchinirecipes #quickbreadrecipe

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