Do I need to peel zucchini for Zucchini Whoopie Pies?

No, you generally do not need to peel the zucchini. The skin is tender and becomes barely noticeable when the zucchini is finely grated. Keeping the skin also saves preparation time. What matters more is removing excess water. After finely grating the zucchini, squeeze it firmly in cheesecloth or a clean kitchen towel. Excess moisture can make Zucchini Whoopie Pies too wet, encourage spreading, and change their soft cake-like texture.

Why are my Zucchini Whoopie Pies spreading too much?

Excess moisture in the grated zucchini is one of the most likely causes. Squeeze the zucchini thoroughly before measuring and folding it into the batter. Also make sure your butter is softened rather than melted and measure the flour carefully. A batter that is too warm, wet, or low in flour can spread more than expected. Portioning similarly sized mounds of batter also helps the zucchini cakes bake evenly and makes them easier to match into sandwiches.

Can I make Zucchini Whoopie Pies ahead of time?

Yes. The individual zucchini cakes can be baked ahead, cooled completely, and stored in an airtight container before assembly. Prepare the cream cheese frosting and sandwich the cakes when you are ready to serve them. Assembled Zucchini Whoopie Pies should be refrigerated because their filling contains cream cheese. For a softer texture and fuller flavor, let them sit at room temperature briefly before serving rather than eating them immediately from the refrigerator.

Easy Zucchini Whoopie Pies with Cream Cheese Filling

Name: Zucchini Whoopie Pies
Prep time: 25 min
Cook time: PT-496434H13M15S
Total time: PT-496434H13M15S
Cuisine: American
Ingredients: 1 cup packed light brown sugar; 1/2 cup butter, softened; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup buttermilk; 1 cup finely grated zucchini, firmly squeezed to remove excess moisture; 1/2 cup butter, softened, for the filling; 4 ounces cream cheese, softened; 2 1/4 cups confectioners’ sugar; 2 teaspoons vanilla extract, for the filling; 1 teaspoon freshly squeezed lemon juice; 1 pinch salt, for the filling

Description

Soft, warmly spiced Zucchini Whoopie Pies made with finely grated zucchini and buttermilk, then sandwiched with a creamy vanilla-lemon cream cheese filling. These tender handheld cakes are a delicious way to use fresh zucchini for dessert.

Ingredients

Scale

1 cup packed light brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 cup finely grated zucchini, firmly squeezed to remove excess moisture
1/2 cup butter, softened, for the filling
4 ounces cream cheese, softened
2 1/4 cups confectioners’ sugar
2 teaspoons vanilla extract, for the filling
1 teaspoon freshly squeezed lemon juice
1 pinch salt, for the filling

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Instructions

Allow the butter and cream cheese to soften at room temperature, then preheat the oven to 350°F (175°C).
In a large mixing bowl, beat 1/2 cup softened butter with the packed brown sugar until smooth and creamy.
Add the egg and 1 teaspoon vanilla extract and beat until completely incorporated.
In a separate bowl, stir together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Finely grate the zucchini, then place it in cheesecloth or a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. Measure 1 cup after draining.
Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing gently after each addition until just combined.
Fold the drained grated zucchini into the batter with a spatula until evenly distributed.
Drop rounded tablespoon-sized portions of batter onto prepared baking sheets, leaving space between each cake.
Bake at 350°F for about 12 minutes, or until the cakes are lightly golden, set on top, and baked through. Repeat with the remaining batter as needed.
Transfer the baked cakes to a wire rack and cool completely before filling.
To make the filling, beat 1/2 cup softened butter and the cream cheese together until smooth and creamy.
Gradually beat in the confectioners’ sugar, then add 2 teaspoons vanilla extract, lemon juice, and a pinch of salt. Mix until fluffy and smooth.
Pair cooled cakes of similar size. Spread or pipe cream cheese filling onto the flat side of one cake, then top with a second cake to form a sandwich.
Refrigerate the assembled Zucchini Whoopie Pies until ready to serve.

Notes

Squeeze the grated zucchini very thoroughly before measuring it to prevent the cakes from becoming too wet or spreading excessively.
Use softened, not melted, butter for the best cake texture and frosting consistency.
Do not overmix the batter after adding the flour; mix only until the ingredients are combined.
A tablespoon-sized cookie scoop helps produce evenly sized cakes that are easier to pair.
Cool the cakes completely before adding the cream cheese filling to prevent it from melting.
Store assembled whoopie pies in an airtight container in the refrigerator because the filling contains cream cheese.
For the best texture, allow refrigerated whoopie pies to sit at room temperature briefly before serving.
Nutrition information is an estimate and may vary depending on brands, portion sizes, and the amount of filling used.

Prep Time: 25 minutes
Cook Time: 12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 229
Sugar: 21.7 g
Sodium: 219 mg
Fat: 10.2 g
Saturated Fat: 6.2 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 32.6 g
Fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 35 mg