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𝕸𝖚𝖋𝖆𝖉𝖉𝖆𝖑
𝕸𝖚𝖋𝖆𝖉𝖉𝖆𝖑
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Region: FR
Saturday 26 September 2026 19:23:08 GMT
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rw.7o
سعد | SAAD :
💔
2026-09-28 15:14:36
4
so834ss4
SO :
رفعت قدر اللي مارفع قدري هذي نهاية اللي ماعرف يختار
2026-09-28 02:33:33
2
d7myy_7
d7myy | Alsulami 🇸🇦 :
الراجحي ماينشد عنك الا اذا عندك قرض عنده اول واحد يسأل عنك هو 😂
2026-09-28 17:49:48
1
a_sq0.1
𝑨𝒃𝒐 𝑨ٓ𝒔𝒆𝒓«آســــر» :
شيك ع الستوري بيعجبك ❤️
2026-09-28 10:34:10
1
khloodii7
🤯 :
الله عليك يالراجحي
2026-09-28 00:13:00
2
hnovlog
هناء الأسمري🇸🇦 :
2026-09-27 18:34:16
1
to518t
تـركـي🕊️ :
حتى الشركات نطقت
2026-09-28 10:24:42
1
tttee560
💚 :
2026-09-28 12:32:50
1
ii22.o
ii22.o :
طبيعي الأشياء ذي ترجعك من الصفر 😔؟
2026-09-28 13:54:26
1
n.14130
🤎✨ :
روحت جدة بيومم الوطني سليمان الحبيب قلب المواجع علي💔
2026-09-28 16:03:13
1
tf9.m
مـسـفـر بـن فـهـد :
اخخخخ ياقلاب المواجع 💔💔😞
2026-09-28 04:40:39
1
user9369332304039
اكتئاب🥺 :
سليمان الحبيب غير
2026-09-28 08:48:51
0
ra_r..0
Raghad❣️ :
2026-09-26 20:13:41
1
e_1_8_a
Yemen :
2026-09-28 14:37:37
0
noof140811
noofeta💎🦋 :
🤞
2026-09-28 03:44:57
2
fatima_issa01
فاطمة عيسى :
🥹
2026-09-28 19:31:43
0
shayla_991
Shayla❣️ :
😔😔
2026-09-28 16:10:13
1
a4697041
🇸🇦A 🧸 :
2026-09-28 18:16:21
0
ard_alshuaa
عرض الشعاع للفعاليات الترفيهية :
2026-09-29 01:24:35
0
shltan22
نايف العتيبي :
سليمان الحبيب 💔
2026-09-28 08:38:51
1
n.az93
NAWAF :
2026-09-29 02:25:17
0
ir.eema
🦌 :
بنك الجزيره صح عليكم
2026-09-27 22:23:46
2
lyl_075
Loly :
هذي تخنق
2026-09-28 12:04:22
0
pikkaa.mm
كنز الخواتم💍 :
2026-09-29 00:12:13
0
royu2377
@royu237 :
😔
2026-09-28 16:39:18
0
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Zucchinis are growing freely in the garden! 🥒 In my opinion, the best way to use up a forgotten zucchini that’s grown too big is to bake it into a loaf of zucchini bread 🤭 Ingredients:  4 cups (568 g) grated zucchini 2 cups (400 g) sugar 3 eggs 1 cup (240 ml) vegetable oil or coconut oil 1/2 cup (120 ml) buttermilk 2 tsp (10 ml) vanilla 4 cups (520 g) flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp nutmeg Directions: Preheat your oven to 375° F (191° C). Grease 2 loaf pans with lard or butter and coat lightly with flour. Set these aside. Mix together the grated zucchini and sugar until the sugar is mostly dissolved, about 2 minutes. Add in the eggs, oil, buttermilk, and vanilla and stir until everything is well combined, about 2 minutes. In a medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Fold this into the wet ingredients until a batter forms that is wet and a bit lumpy from the zucchini, about 2 to 4 minutes. Divide the batter evenly between the pans and spread smooth. Bake the bread for about 50 to 60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Let the breads rest in their pans for at least 10 minutes before transferring to a wire cooling rack. Slice and serve the bread warm or at room temperature. To store the bread, wrap in plastic wrap or an airtight container and leave at room temperature for about 4 to 5 days. To freeze the bread, wrap in 2 layers of plastic wrap. Then, wrap in a layer of aluminum foil. Label and date the bread and freeze. It should last one year or more in the freezer. To defrost, simply unwrap the bread and leave on the counter until it is no longer frozen, about 1 to 2 hours. Printable directions are on underatinroof.com 💛 Blouse: @littlewomenatelier  Stays: @ann.tique  Skirt: @voriagh  #zucchini #cottagecorebaking #fantasybaking #princesscore #bakergirl #feedfeed #summervibes #cozybaking #cottagecore #baketok #cottagecorerecipes #fantasytok
Zucchinis are growing freely in the garden! 🥒 In my opinion, the best way to use up a forgotten zucchini that’s grown too big is to bake it into a loaf of zucchini bread 🤭 Ingredients: 4 cups (568 g) grated zucchini 2 cups (400 g) sugar 3 eggs 1 cup (240 ml) vegetable oil or coconut oil 1/2 cup (120 ml) buttermilk 2 tsp (10 ml) vanilla 4 cups (520 g) flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp nutmeg Directions: Preheat your oven to 375° F (191° C). Grease 2 loaf pans with lard or butter and coat lightly with flour. Set these aside. Mix together the grated zucchini and sugar until the sugar is mostly dissolved, about 2 minutes. Add in the eggs, oil, buttermilk, and vanilla and stir until everything is well combined, about 2 minutes. In a medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Fold this into the wet ingredients until a batter forms that is wet and a bit lumpy from the zucchini, about 2 to 4 minutes. Divide the batter evenly between the pans and spread smooth. Bake the bread for about 50 to 60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Let the breads rest in their pans for at least 10 minutes before transferring to a wire cooling rack. Slice and serve the bread warm or at room temperature. To store the bread, wrap in plastic wrap or an airtight container and leave at room temperature for about 4 to 5 days. To freeze the bread, wrap in 2 layers of plastic wrap. Then, wrap in a layer of aluminum foil. Label and date the bread and freeze. It should last one year or more in the freezer. To defrost, simply unwrap the bread and leave on the counter until it is no longer frozen, about 1 to 2 hours. Printable directions are on underatinroof.com 💛 Blouse: @littlewomenatelier Stays: @ann.tique Skirt: @voriagh #zucchini #cottagecorebaking #fantasybaking #princesscore #bakergirl #feedfeed #summervibes #cozybaking #cottagecore #baketok #cottagecorerecipes #fantasytok

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