Zucchini Bread Cookie Whoopie Pies!

What a fabulous weekend! Buckeyes pulled through in OT, got to spend tons of time with my family, and we had beautiful weather! Now let’s just pray for a Bengals win tonight on Sunday night football.

Look at the pretty fall trees on our road. I love fall! 🙂

My mom had knee replacement surgery on Monday, and my dad isn’t Mr. Homemaker so the daughter and daughter in-law helped with cooking duties all weekend, to give mom time to relax.

I had some zucchini I needed to use up, and wanted to try a new recipe. I logged into my favorite recipe website, Foodgawker.com and searched away. I love Food Gawker because I’m totally a visual person. I wanna see what the dish is going to look like prior to making it. I also love that it links you to other cooking websites, so I can learn the tricks and trades from other food bloggers. Okay that’s my plug for Food Gawker.

I found this recipe from Iowa Girl Eats. It makes approximately 18 whoopie pies.

This recipe is not {super duper} healthy, but everything in moderation, right? It does have zucchini and oats! 🙂


  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/2 cup (4oz) unsweetened applesauce
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup finely grated zucchini (squeezed of excess moisture then measured)
  • 1 cup old fashioned oats
  • 1 cup flour
  • 1-1/4 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the icing:
  • 2 Tablespoons butter, room temperature
  • 4oz 1/3 less fat cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla


  1.  Combine butter, applesauce, and sugars in a large mixing bowl and beat for 2 minutes (mixture won’t be light and fluffy – it’s ok.) Add egg then beat to combine. Add vanilla then beat to combine.
2. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add to the wet ingredients in two batches, mixing well between each batch. Add zucchini and mix to combine then add oatmeal and mix to combine. Cover bowl then place in the refrigerator for one hour, or until dough holds it’s shape when scooped.
3. Preheat oven to 350 degrees. Drop 1 Tablespoon dough onto parchment paper lined baking sheets then bake for 10 minutes, or until set on top. Let sit on baking sheet for 2 minutes before removing to a cooling rack to cool completely.
4. For the icing: While the cookies are cooling, combine butter, cream cheese, powdered sugar, and vanilla in a large mixing bowl. Beat until light and fluffy, about 2 minutes. Scoop into a piping or ziplock bag, snip off the corner, then pipe onto half the cooled cookies and top with the other half. Store whoopie pies in an airtight container in the fridge.

Get out and exercise outdoors this week , it’s supposed to be BEAUTIFUL and in the mid-seventies all week! 🙂

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