Pumpkin Zucchini Snack Cake Recipe

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs
• ¾ cup light brown sugar
• 1 can (15 ounces) Green Valley Organic Pumpkin
• 1 cup shredded zucchini
• For the frosting:
• 4 Tablespoons unsalted butter, room temperature
• 1 cup powdered sugar, sifted
• ½ teaspoon vanilla extract
• 1 ½ teaspoons milk