Combine the zucchini, sweet potato and egg in a medium bowl.
In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.
Heat the ghee and olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
Remove to a plate lined with paper towels to drain.
Season with an additional sprinkle of kosher salt. Serve hot.