INGREDIENTS
1/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
1 cup
Zucchini
3
Eggs, large
2 1/3 cups
All-purpose flour
1 1/2 tsp
Baking powder
3/4 tsp
Baking soda
2 1/2 tsp
Cinnamon
3 pinches
Cloves, ground
1 1/3 cups
Granulated sugar
1 tsp
Kosher sea salt
1/4 tsp
Nutmeg
1/4 cup
Vegetable oil
1/4 cup
Butter, unsalted