I know what you’re thinking…another zucchini recipe???…really??? Yes! OMG, these whoopie pies are a-mazing. Like seriously. They’re like homemade oreo cakesters except they’re homemade and they’re amazing ;). I was totally blown away when I tasted these. I expected them to be good, but I wasn’t expecting them to be so delicious! They’re super chocolatey and fudgy and the marshmallow cream filling is to-die-for. Seriously. If you don’t give these a try, I’m not sure we can be friends anymore =). Enjoy!


Chocolate Fudge Zucchini Whoopie Pies
for the cookies:
1 1/4 cups all-purpose Gold Medal flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup Dutch process cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup reduced fat sour cream
1 teaspoon vanilla extract
1/2 cup finely shredded zucchini
1/2 cup semi-sweet chocolate chips

for the filling:
2 oz cream cheese
1/2 cup powdered sugar
1/2 small jar marshmallow cream

1. Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.
2. For the cookies, in a medium bowl whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that’s ok. Add the sour cream and vanilla extract. Stir until smooth.
3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
4. Drop by #60 scoop 2 inches apart onto prepared baking sheets. Bake for 8 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
5. For the filling, beat cream cheese until smooth. Add powdered sugar and marshmallow cream. Beat until fully combined.
6. Sandwich cookies and filling.
Note: I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.
*cookies adapted from Two Peas and Their Pod

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Categories: Cookies

6 Responses so far.

  1. Beth Condry says:

    Hi Kendra. I also love to bake. It's my drug of choice. Happy, sad, depressed, stressed, bored, whatever the situation I baked. But that's not why I'm writing. I'm writing to tell you that I love reading your page. Even if I didn't bake I would read it. So, thanks for sharing. I haven't looked at the dates on the pages so I don't know if they are recent or ancient but

    • Kendra says:

      Hi Beth! Thank you for the encouraging words! I&#39;m so glad you enjoy the blog =). I hope you enjoy these whoopie pies too! <br />–Kendra

  2. Alby says:

    What is a “small jar”? I made the marshmallow cream with the standard jar of marshmallow cream but it’s super runny! It’s oozing out from between the cookies. The top cookie is sliding off the bottom cookie. What happened?! It doesn’t look anything like the puffy filling you have in the picture.

    • Kendra says:

      Hi Alby,
      Sorry to hear your filling was runny! A small jar is 7 oz so the recipe calls for 1/2 small jar or 3.5 oz. Make sure your cream cheese isn’t too warm as that can make the filling thin.

  3. Jaclyn says:

    Using the recommended size scoop, how many pies does this recipe make? I’m trying to decode if I should double it.

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