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Note: Be sure that you give your butter and cream cheese 1-2 hours to soften before beginning
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Preheat oven to 350u00b0 F.
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In a large mixing bowl, cream together packed light brown sugar and softened stick of butter with a hand mixer, until smooth. Add egg and vanilla and mix until smooth. Set aside.
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In a small mixing bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, ginger, and nutmeg) by gently stirring with a spoon. Set aside.
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Using the fine setting on a box grater, grate zucchini and, using a cheesecloth, press out as much liquid as you can to the point where the cheesecloth is about to break. Measure out 1 cup and set aside.
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Using a hand mixer, combine dry ingredients and buttermilk into the batter, alternating between the two. Using a spatula, fold to combine grated zucchini into batter.
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On a light-colored cookie sheet, measure out 1 tablespoon-sized round balls of batter. Bake at 350u00b0F for 12 minutes or until golden brown. Plan on baking about 3 to 4 batches.
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While cakes are baking, make the icing by creaming together butter and cream cheese until smooth. Add the powdered sugar in batches. Finally, whip in vanilla, fresh lemon juice, and a pinch of salt to give the frosting a pop of flavor.
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Once cakes are done cooking, place them on a cooling rack. Once cool, spread cream cheese on the bottom side of one cake and then sandwich between another cake to make a whoopie pie!
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Note: To store individually, wrap in plastic wrap and store in the refrigerator up to 1 week.
