Zucchini Whoopie Pies
These zucchini whoopie pies are a delightful twist on the classic treat, blending tender spiced cookies with fresh zucchini for a touch of seasonal charm. Sandwiched between each pair is a fluffy, tangy cream cheese filling that adds irresistible richness. Perfect for potlucks or weekend baking, they yield 20–24 handheld desserts that are as cozy as they are crowd-pleasing.
Servings 20 servings
Calories
Equipment
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 nuts finely chopped (optional, I didn't use)
- ½ tsp 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
- ¼ cup unsalted butter softened
- 2 ¼ cups confectioners sugar
- ½ tsp pure vanilla extract
- ¼ tsp 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.