zucchini whoopie pies recipe
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • CAKES: 2 cups coarsely grated zucchini (10 ounces)
  • 2½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup well-shaken buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 cup walnuts (4 ounces), chopped
  • FILLING: 1 (8-ounce) package cream cheese, softened
  • ½ stick unsalted butter, softened
  • 1½ cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • scant ¼ teaspoon salt
Instructions
  1. FOR CAKES: Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets or line with parchment or silicone mat.
  2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture, especially if previously frozen and thawed.
  3. In a separate bowl, whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl.
  4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well.
  5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated.
  6. Spoon ¼-cup mounds of batter 2 inches apart on baking sheets (Peach enjoyed doing this step with me).
  7. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.
  8. FILLING: Beat together cream cheese, butter, confectioners sugar, vanilla, and salt with clean beaters at medium-high speed until smooth, about 3 minutes. I did this by hand without a problem.
  9. ASSEMBLY: Spread a rounded 2 tablespoons of filling on flat sides of half of cakes and top with remaining cakes.
  10. The whoopie pies keep 3 days chilled in an airtight container. Bring to room temperature before serving.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/zucchini-whoopie-pies-recipe/