Intro

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The bags are mostly packed, the food is prepped and I have enough sewing projects and reading material to keep me busy for the next month – all of this can only mean one thing… it’s VACATION time! There will be toes dipped into the ocean, sand found in every nook and cranny and plenty of lounging.

I just couldn’t imagine leaving without sharing this recipe for Zucchini Whoopie Pies. Sounds a bit odd doesn’t it?! I like odd. This combination came from two simple facts – 1. Whoopie pies are delicious and 2. Zucchini is in abundance this time of year. And let me also add that homemade marshmallow fluff filling is reason enough to make these little cake pies.

So while I’m gone your assignment is to make these little treats. I know, I’m strict.

I hope to update pictures and some fun projects we have planned for the beach while I’m gone but I’m not sure there will be much internet access. So if you don’t hear from me please don’t worry and send out a search party – trust me, I’ll be fine. :)

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Zucchini Whoopie Pie

2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened
1 large egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract

Preheat oven to 375°F (190°C).
In medium bowl combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
Drop by tablespoonfuls, 2-inches apart, onto parchment lined baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.

*They spread quite a bit so don’t make your mounds of batter too big.

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff (homemade recipe below)
1 teaspoon vanilla
Make filling:

Beat together butter, confectioners sugar then add in the marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks’ notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature. Refrigerate if you aren’t going to use it before then.

Marshmallow Fluff

makes 2 cups

3 egg whites
2/3 cup sugar

Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.

Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.

Eat immediately or refrigerate for no more than a week.

 

43 Responses to “Zucchini Whoopie Pies”

  1. Kamille

    These look delicious & sound perfect. I was just thinking about combining zucchini into a cookie–there are carrot ones, banana ones–why not zucchini ones. Great marshmallow filling too without the shortening that is normally seen in them. I’ll make them for sure.

    Reply
  2. angela

    thanks for the share! i was trying to think of a new sweet way to use zucchini the other day =)

    Reply
  3. mara

    These do sound a little weird, but in the best kind of way. I bet they’re delicious and a good way to use up zucchini, love the idea.

    Reply
  4. Julie

    1st hand knowledge, these are wonderful. And I’ll really miss you my friend! Relax well, and when you come back, cooking classes galore!

    Reply
  5. Connie

    You have impeccable timing. I was walking down the street the other day thinking “I really want zucchini bread or cookies,something sweet.”. These fit the bill perfectly, thank you!

    Reply
  6. http://twitter.com/Geotravel

    Soon after i was married we moved to the country where a neighbour told me about zucchini bread and such. I couldn’t believe how great shredded zucchini tasted. This was forty-years ago. Thanks!

    Reply
  7. NIki

    Great idea to turn a dessert into something a little healthier. I will definitely try this recipe out but maybe add some flax and stuff it with ‘raw banana ice cream’! Thanks for the idea. They look delicious

    Reply
  8. D.D.

    I agree with you: zucchini + whoopie pies= odd :D
    But they look amazing, and I’ll definitely try them out :)

    Reply
  9. Justin Orde

    The name of these is so much fun. Do you know where they come from. I can easily see many people I know loosing the plot in excitement if I were to tell them they were being served Whoopie Pies! Thanks for posting this.

    Reply
  10. Hettar7

    wow. This is one of the most interesting uses of zucchini I’ve seen in a while. I’ve seen whoopie pies (have yet to make one) but never with zucchini. I bet a carrot cake cream and cream cheese version would be super. hrm….

    Reply
  11. Sharon Vaknin

    I’m using your frosting recipe for my pumpkin whoopie pies, but I have a problem….the frosting came out runny! I waited, as you suggested, for the marshmallow fluff to form stuff peaks.

    Any ideas?

    Thank you!
    -S.

    Reply
    • Ashley Rodriguez

      Sharon – I’m so sorry that it is giving you problems. Is it very warm in your kitchen? Try sticking the frosting in the fridge for a bit so the butter has a chance to firm up. You can add a bit more butter or confectioners sugar to adjust the consistency. Was the fluff runny when you added the butter?
      It is very similar to a buttercream recipe without as much butter. So if you add more butter to the fluff it will come together. Let me know if it gives you more problems. Again, I’m sorry – I know that it is very frustrating when a recipe doesn’t work.

      Reply
  12. adele

    Hi! I just made these tonight — Delicious! I love the contrast between the subdued cookie and the sweet sweet filling. Perfect for a picnic! Thank you so much for posting the recipe!

    Reply
  13. rachel

    these were sooooo good! only problem was the filling was runny ;-0 any one know how to thicken it?

    Reply

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