Zucchini Whoopie Pies

I tried this recipe a few weeks ago and it turned out to be a great way to use the zucchinis that are coming out my ears. 

The only thing I would do differently next time is to use a little less cream cheese and a little more butter in the filling.  My boys weren’t keen on being able to discern the cream cheese flavor.  I know.  You don’t have to tell me.  That’s the best part! 

Zucchini Whoopie Pies

• 1 C sugar
• 1 C grated zucchini
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 C vegetable shortening
• 1 egg
• 2 C flour
• 1 tsp salt
• 1/2 C milk
• 1 tsp. vanilla
• 1 C chopped nuts (optional)

Mix together zucchini, sugar, soda, powder, shortening and egg.  Mix dry ingredients together, add milk.  Combine until smooth and stir in vanilla and nuts.  Drop by tablespoon full onto lightly greased cookie sheet.  Bake at 375 degrees for 9 to 10 minutes.

When they are cooled, spread filling between two and enjoy!

Cream Cheese Filling

• 7 ox cream cheese (soft)
• 3 tbsp. butter
• 1 lb. confectioner’s sugar
• 2 tsp. vanilla
• Mix well.

Because we made a triple batch, we wrapped a good many of them and put them in the freezer.  The boys enjoyed pulling them out and eating them like ice cream sandwiches.  Yum!

PS.  If you stopped by, chances are you have an abundance of zucchinis, too.  My mom’s recipe for Stuffed Zucchini is wonderful!  And I also love Zucchini Muffins.

 

I linked up over at:

• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays At The Table  at all the Small Stuff
• Tuesday Tastes at Crazy Daisy at Crazy Daisy