Zucchini Whoopie Pies

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini, drained)
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Set this mixture aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
5. Fold the grated zucchini into the wet mixture, ensuring it is evenly distributed.
6. Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined.
7. Using a cookie scoop or tablespoon, drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until they spring back lightly when touched.
9. Once baked, remove the cookies and allow them to cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
10. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
11. Once the cookies are completely cooled, turn half of them upside down. Spread a generous layer of cream cheese filling on the flat side, then top with another cookie, flat side down. Press gently to sandwich them together.
12. Your Zucchini Whoopie Pies are now ready to enjoy! Store any leftovers in an airtight container in the refrigerator.

Nutrition