Zucchini Whoopie Pies
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Here’s anther one, I know, but it’s a good one. My husband especially loved these zucchini whoopie pies. I found this recipe at Cook Woman Food. The cookie has a nice mixture of spices. You can really taste the nutmeg and cloves and the cinnamon helps round the whole thing out. Then you put cream cheese filling between two of the cookies. Delicious! You’ll love this as yet another great recipe to use up that zucchini. I used a cookie scoop to get them all nice and uniform.
Here is what you need to make the
Zucchini Whoopie Pies
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- GROUND CINNAMON
- NUTMEG
- GROUND CLOVES
- FINELY CHOPPED NUTS (OPTIONAL, I DIDN’T USE)
- SALT
- GRANULATED SUGAR
- VEGETABLE SHORTENING
- EGG
- ZUCCHINI
- MILK
- VANILLA EXTRACT
- CREAM CHEESE
- UNSALTED BUTTER
- CONFECTIONERS SUGAR
Zucchini Whoopie Pies
Real Mom Kitchen
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. nutmeg
- ½ tsp. ground cloves
- 1 cup finely chopped nuts optional, I didn’t use
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 1 large egg
- 1 cup grated zucchini-squeezed
- ½ cup milk
- 1 tsp. vanilla extract
Filling:
- 4 oz. cream cheese softened
- ½ stick unsalted butter softened
- 2 ¼ cups confectioners sugar
- ½ teaspoon pure vanilla extract
- Scant 1/4 teaspoon salt
Instructions
- Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
- Add in dry ingredients and stir. Blend in the zucchini and vanilla.
- Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.Cool and sandwich cookies with cream cheese filling.
- For the filling – beat all ingredients together until light and fluffy.
Tried this recipe?Let us know how it was!
