Pumpkin Zucchini Bread

Preheat oven to 350°F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides; Step 2 In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Step 3 In a separate large, whisk together melted butter, sugar, pumpkin puree, sour cream, egg, egg yolk and vanilla. Fold in zucchini. Step 4 Gradually add dry ingredients to wet ingredients and mix to combine. Transfer batter to prepared pan and sprinkle evenly with pepitas. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour. Let cool slightly. Use the parchment to help remove the loaf from the pan. Transfer to a wire rack to cool completely.