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Home | Blog | Chocolate Zucchini Whoopie Pie Recip . . .
 

Chocolate Zucchini Whoopie Pie Recipe

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For the Cookies

Dry Ingredients

1 cup (4 ounces) brown rice flour

1/2 cup (2 3/4 ounces) sweet rice flour

1/2 cup (1 1/2 ounces) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)

1/2 cup (2 1/4) ounces tapioca starch

1 1/2 teaspoons ground cinnamon (I tested this recipe with 2 teaspoons of cinnamon and loved it! However, it was really cinnamon-y. If you love cinnamon, increase the amount to two teaspoons.)

1 1/4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon xanthan gum

Wet Ingredients

1/2 cup (1 stick) unsalted butter, room temperature

7 ounces (1 cup) dark brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup milk

1 1/2 (4 1/2 ounces) cups shredded zucchini

1. Adjust oven rack to middle position and preheat oven to 350 degrees. F. Line a baking sheet with parchment paper and set aside.

2. Whisk together dry ingredients. Set aside.

3. In bowl of stand mixer, cream together butter and brown sugar on medium speed until a thick paste forms, about 45 seconds. Stop mixer and scrape down sides and bottom of bowl and paddle attachment.

4. Turn mixer on to medium and add egg. Mix until light and fluffy, about 45 seconds. Turn off mixer. Again, scrape down sides and bottom of the bowl and paddle attachment. Add whisked dry ingredients. Turn mixer on to medium-low. Mix until combined. Batter will be thick.

5. Add milk and vanilla in a slow and steady stream. Mix until well combined. Batter will be fluffy. Stop mixer. Scrape down sides and bottom of the bowl and paddle attachment. Add zucchini. Turn mixer to low and mix until zucchini is well combined.

6. Drop batter, about 1/3 cup each, onto prepared pan--space batter two-inches apart since cakes spread during baking.

7. Bake until cakes are firm and spring back to the touch, about 12 minutes.

8. Remove cakes from oven, place on a wire rack to cool and allow pan to cool for five minutes before repeating with remaining batter.

9. When cakes are cooled, sandwich cakes together with filling. (Recipe below.)

For the Filling

4 ounces (1 stick) butter, softened

3/4 cup confectioners' sugar

1 (7 1/2 ounce) jar marshmallow crème (I used Marshmallow Fluff)

1 teaspoon vanilla extract

1. In a medium bowl, cream together butter and confectioner's sugar. Add marshmallow creme and mix until fluffy. The filling will be fluffy and sticky.

2. Use to sandwich cooled whoopie pies. (Sandwiching the whoopie pies while they are still warm will cause the filling to melt.)




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