Monday, September 21, 2015

Double Chocolate Fudge Zucchini Whoopie Pies

You are going to be wanting to harvest all your zucchini and all the zucchini growing in your neighbors' yards too after reading this.  If you didn't plant any (like me!) just put the word out that you are willing to take any and all of the buggers and you'll be rolling in them. 

I can't think of a nicer vegetable to bake up into a double chocolate whoopie pie!!

for the cookies: 
1 1/4 cups all-purpose 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 ( I peeled mine before I shredded them as well) 
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

Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.

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.

Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.

Drop by large 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.

For the filling, beat cream cheese until smooth. Add powdered sugar and marshmallow cream. Beat until fully combined.

Sandwich cookies and filling.

These turn our so rich and fudgey and gooey and marvelous!

You don't need to eat a ton of them to have that yummy treat feeling - in fact, they are perfect for sharing with someone that you love. 

The chocolate flavor is so rich and deep, that you could easily cut down on the sugar and not miss the sweetness, 

Also since the cookie is dense and moist, you could use a whole grain flour and probably not even know the difference.