(Free Recipe) Chocolate Zucchini Whoopie Pies
August 10, 2011
Hungry? Want just the recipe? Click here!
After spending two weeks reviewing the edits on my upcoming cookbook (and what a week that was!), my husband and I headed to Maine for a week.
Do you know what culinary treat is all over Maine? (Beside lobsters and blueberries, of course.) Whoopie Pies! I LOVE whoopee pies and having to pass them up everyday ignited a desire in me that I've rarely experienced since going gluten-free.
While we'd rented a hotel with a kitchen and I cooked every day, I wasn't about to bake while on vacation. I mean, the beach called. Not the oven. But when I got home? Different story! It was time to bake!
Before making a batch of whoopie pies, I glanced at my "to bake" list. On the list? Chocolate zucchini bread! Hmm…Chocolate zucchini bread. Whoopie Pies. Inspiration hit: Chocolate Zucchini Whoopie Pies. I couldn't get into the kitchen fast enough.
To create the recipe, I kept the cinnamon-scented notes from chocolate zucchini bread and the dense, moist texture from whoopie pies. The resulting whoopie pies are some of the best I've ever eaten. And I've eaten a lot of whoopie pies.
Here's how to make them:
Begin by prepping the zucchini. I use my food processor to shred it. So, it needs to be cut in half to fit in the feed tube. And, while you don't have to do this if you are using a box grater, if find it's easier to grate smaller pieces of zucchini than unwieldy large pieces. But that's just me.
Into feed tube they go.
And in seconds, shredded zucchini! And I still have all the skin on my knuckles! (Why yes, box graters have "bitten" me in the past, why do you ask?)
Whenever something is grated in the food processor, two little coins are left behind. I call these "cook's treats!" (nom nom nom)
I pulled out the amount of zucchini I needed for the recipe and set the food processor aside. At this point, I was done with it.
Time to make the batter!
Cream together the brown sugar and butter until a thick paste forms.
Before adding the egg, scrape down the sides and bottom of the bowl (if you are using a KitchenAid, be sure to get around the little nub at the bottom.) and the paddle attachment.
See how dark the paste is right now? Watch what happens when the egg is added.
Magic! It lightens dramatically! And to oversimplify baking science a bit (a lot!), this is why egg-free baked goods are often heavy. Eggs provide leavening and that begins righ in the mixing bowl.
After the dry ingredients are added, the batter resembles a thick cookie dough.
But loosens and fluffs up when the milk is added.
In goes the zucchini.
Blend until smooth.
Drop the dough on a parchment-lined baking sheet. Since they spread, you only want to bake about six at a time.
Mmm...baked whoopie pies. Mmmm....
Sandwich together with filling
Click here for the recipe.