#veggiecake

“I had to lock the past away”

Slutbun returns.

Ever since Vegeta entered the tournament with his rival kakarot. Vegeta had been determined and confident he would beat kakarot and win the tournament as it was his dream, that and he never liked Goku. But in the tournament, things didn’t go as planned for Vegeta and it broke him. He was humiliated and his spirit was lost. Vegeta eventually gave up and decided to do something else… something he found he was good at, being sexy. He had been practising to make a women illusion and it was successful. He walked in the strip club like a boss wearing his bunny outfit and  randomly walked on the stage. Surprising everyone in the club, they had never seen beauty like that. Vegeta spoke on the mic “I’m slutbun” And ever since that he became a star and master at stripping. When Vegeta goes in his dressing room and was finished with the show. He would take off his makeup, but once he looked at himself in the mirror he saw his past. His old identity. Once kaka entered the room it brung out frustrations and his emotions to circle around. And almost like his heart returned….

This gluten-free chocolate zucchini loaf cake is a delightful and moist treat that's perfect for snacking or as a dessert. It's a great way to sneak some vegetables into your diet while satisfying your chocolate cravings.

Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated zucchini about 2 medium zucchinis. 1/2 cup dairy-free chocolate chips optional. Cooking spray for greasing the loaf pan.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray cooking spray in a 9 by 5-inch loaf pan. Mix the baking powder, baking soda, cocoa powder, gluten-free flour, and salt in a medium-sized bowl. Melted coconut oil, honey or maple syrup, eggs, and vanilla extract should all be thoroughly mixed together in a separate large bowl. Grate the zucchini and add it to the wet ingredients, stirring to combine it evenly. When you have a smooth batter, gradually add the dry ingredients to the wet ingredients and stir. Mix the plant-based chocolate chips into the batter if you'd like. Evenly spread the batter after pouring it into the loaf pan that has been oiled. A toothpick inserted into the center should come out clean after baking for 50 to 60 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. Slice and savor your delicious chocolate zucchini loaf cake without gluten after it has cooled!

Prep Time: 15 minutes

Cook Time: 60 minutes