Zucchini Whoopie Pies Recipe

Name: Zucchini Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1/2 cups Butter, Room Temperature; 3/4 cups Sugar; 1/4 cups Dark Brown Sugar; 1 whole Egg; 1 teaspoon Lemon Zest; 1/2 teaspoons Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Ground Nutmeg; 1 cup Shredded Zucchini; FOR THE LEMON BUTTERCREAM FROSTING:; 1/2 cups Butter, Room Temperature; 3 cups Powdered Sugar; 1 teaspoon Heavy Whipping Cream; 1 Tablespoon Lemon Zest; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Salt

Servings: persons

FOR THE COOKIES:
1/2 cups Butter, Room Temperature
3/4 cups Sugar
1/4 cups Dark Brown Sugar
1 whole Egg
1 teaspoon Lemon Zest
1/2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Ground Nutmeg
1 cup Shredded Zucchini
FOR THE LEMON BUTTERCREAM FROSTING:
1/2 cups Butter, Room Temperature
3 cups Powdered Sugar
1 teaspoon Heavy Whipping Cream
1 Tablespoon Lemon Zest
1/2 teaspoons Vanilla Extract
1/4 teaspoons Salt

1
For the cookies:
2
Preheat oven to 350 F.
3
In the bowl of your electric mixer cream butter and sugars together. Add in egg, lemon zest and vanilla and mix to combine. After it is combined mix in flour, baking soda, salt and nutmeg. Fold in zucchini.
4
Drop heaping 1 tablespoon-size mounds onto a parchment paper lined cookie sheet. Bake for 11-13 minutes. Remove from the oven and allow them to cool completely before filling with frosting.
5
(Recipe yields 1 1/2 to 2 dozen cookies.)
6
For the frosting:
7
With an electric mixer cream butter with sugar. Add in sugar 1/2 cup at a time. If it is too thick add in heavy cream to thin it out a tad; if it is too thin add more powdered sugar.
8
Mix in lemon zest, vanilla and salt. Whip oh medium/high until it is light and fluffy.
9
Pipe onto the bottoms of half of the cooled cookies and sandwich with a second cookie.
10
Should yield about 12 whoopie pies.

1226

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COOKIES:, 1/2 cups Butter, Room Temperature, 3/4 cups Sugar, 1/4 cups Dark Brown Sugar, and more.

Yes, Zucchini Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Whoopie Pies

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