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Zucchini Whoopie Pies Recipe

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This recipe for Zucchini Whoopie Pies is from Our Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 cups light brown sugar, packed
1 cup vegetable oil
1 teas. baking soda
1 teas. salt – could cut this a tad
1 teas. baking powder
1 1/2 teas. cinnamon
1 teas. ground clove (optional, but I use)
1 teas. ground ginger (optional – I do NOT use)
2 cups zucchini, peeled, cooked, and mashed (I measured 2 cups of puree not loose chunks)
3 1/2 cups flour

Fluffy Vanilla Frosting (original to the recipe)
2 eggs whites
2 teas. vanilla
4 Tbsp flour
2 Tbsp milk
4 cups powder sugar
1 cup shortening

Cream Cheese Frosting (I use)
3 cups of powdered sugar
8 oz. pack of cream cheese
1 stick of butter
1 teas. vanilla
Directions:
Directions:
In a medium mixing bowl, combine the eggs, brown sugar, oil, baking soda, salt, baking powder and cinnamon, plus cloves and ginger, if desired. Blend well. Mix in the zucchini and flour. Drop by teaspoons (I used a spoon we eat with) onto a greased cookie sheet. Bake for 8-10 minutes. Cool. Meanwhile, combine the frosting ingredients and beat until smooth. Spread the frosting in between whoopie pies to make sandwich cookies.

A double recipe makes 65 small whoopie pies.

 

 

 

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