INGREDIENTS
2/3 cup
Pumpkin puree
3/4 cup
Zucchini
1
Egg
1 tsp
Baking powder
1/2 tsp
Baking soda
1 1/2 tsp
Cinnamon
1 1/3 cups
Flour
1/2 tsp
Himalayan pink salt
2 cups
Powdered sugar
1 cup
Raw cane sugar
3 tsp
Vanilla
1/4 cup
Coconut oil
8 oz
Butter, Grass-fed
1/3 cup
Milk
Ciinnamon