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Zucchini Whoopie Pies recipe

Soft cinnamon-spiced zucchini sandwichcookies filled with fluffly marshmallow creme filling.

Recipe: Zucchini WhoopiePies

2 cups plus 2 tablespoons all-purposeflour1 teaspoon baking powder
1 teaspoon baking soda1 teaspoon ground cinnamon
1/2 teaspoon ground cloves1 cup finely chopped nuts (optional)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg1 cup grated zucchini
1/2 cup milk1 teaspoon vanilla extract
1/2 cup vegetable shortening
1/2 teaspoon vanilla extract
1 teaspoon milk
1 cup powdered sugar
1 cup marshmallow creme

  • Preheat oven to 375°F (190°C).
  • In medium bowl combine flour, baking powder,baking soda, cinnamon, cloves, nuts and salt; set aside.
  • In large mixing bowl, cream together shorteningand sugar until light and fluffy. Addegg, zucchini, milk and vanilla and mix well. Stir in flour mixtureuntil just mixed.
  • Drop by tablespoonfuls, 2-inches apart,onto non-stick baking sheets. Bake for 8 to 10 minutes or untillightly browned. Transfer to wire racks to cool.
  • For the filling beat together shortening,vanilla, milk, powdered sugar and marshmallow creme. Spread fillingonto one cookie and top with another. Store in loosely sealedcontainer.

    Makes about 2 dozen cookies.

    Baking With Goob – Zucchini Whoopie Pies part 1

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