These fudgy chocolate whoopie pies with shredded zucchini are a great desert option for zucchini season when the zucchini plants give and give and give some more. Honestly, these zucchini whoopie pies are so delicious I will be tempted to buy zucchini in the winter months just to make these whoopie pies again! If you are a fan of whoopie pies with a delectable homemade frosting passed down from my Amish relatives that has just the right balance of sweetness, you may also enjoy my Amish sugar cookie whoopie pies, Amish chocolate whoopie pies or Amish pumpkin whoopie pies.
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Chocolate Zucchini Whoopie Pies (with Amish frosting)
- baking sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Whisk (linked below)
- 1 1/2 cups all purpose flour *see note
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated fresh zucchini undrained
- 2 large eggs beaten
- 1/3 cup vegetable oil
- 3/4 cup chocolate chips optional
- Amish vanilla whoopie pie frosting or Amish peanut butter frosting
Preheat oven to 350 degrees.
- In a med-large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add grated and undrained zucchini, eggs and 1/3 cup vegetable oil. Mix the wet and dry ingredients until the batter is well combined, then fold in the chocolate chips if using.
- Drop the batter with a tablespoon or ice cream scoop onto parchment lined baking sheets. Keep the chocolate whoopie pies several inches apart as they will spread out while baking.
- Bake the chocolate sandwich cookies in the preheated oven for 8-10 minutes until the tops are dry and the center springs back to touch. Allow to cool on the lined cookie sheet before removing.
- Once the whoopie pies are cooled completely, remove from the baking sheet and frost the bottom halves with the homemade frosting. Add the second chocolate cookie on top to sandwich the frosting in between, then enjoy! *See below for storage options.
Equipment needed for these Chocolate Zucchini Whoopie Pies:
- Baking sheets I like to use Nordic ware baking sheets (not an ad) for baking these chocolate zucchini whoopie pies on. Be sure to line the baking sheets with parchment paper, because the whoopie pies will be difficult to remove from an unlined baking sheet.
- Mixing bowls Stainless steel mixing bowls are my go-to because they are durable and dish washer friendly!
- Measuring cups I also like to use stainless steel measuring cups to measure out the ingredients for these chocolate zucchini whoopie pies.
- Whisk You will need a whisk or large spoon to mix up the batter. I like to mix up my batters by hand, but you could also try using a stand mixer for this batter. Be sure not to overmix the batter if using a stand mixer.
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Ingredients needed for these Chocolate Zucchini Whoopie Pies: Eggs, chocolate chips (optional), shredded zucchini, oil, baking powder, salt, baking soda, flour, cocoa powder and sugar.
Can I use other baking chips in these whoopie pies?
You could use butterscotch chips, peanut butter chips, white chocolate chips, toffee bits or M&Ms (although M&Ms might lose some color in the baking process) to these chocolate zucchini whoopie pies. Feel free to be creative and have fun mixing up different whoopie pie varieties!
Step 1: In a med-large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
Step 2: Add grated and undrained zucchini, eggs and 1/3 cup vegetable oil. Mix the wet and dry ingredients until the batter is well combined.
Step 2 continued: Fold in the chocolate chips, chips or add-ins of your choice, or leave the batter plain.
Step 3: Drop the batter with a tablespoon or ice cream scoop onto parchment lined baking sheets. Keep the chocolate whoopie pies several inches apart as they will spread out while baking.
Why are is the batter spreading on the baking sheet?
This chocolate zucchini whoopie pie batter will spread some when dropped onto the baking sheet, and will/should puff up in the oven (as long as your baking soda and baking powder are fresh). If you prefer a thicker sandwich cookie you can add a tablespoon or more of additional flour until the consistency is more of a cross between cake batter and cookie dough. Be sure to avoid adding too much flour or the whoopie pies will be dry.
Step 4: Bake the chocolate whoopie pies in the preheated oven for 8-10 minutes until the tops are dry and the center springs back to touch. Allow to cool on the lined cookie sheet before removing.
How can I tell if the chocolate sandwich cookies are done baking?
Gaging the doneness of a chocolate cookie can be a little more tricky since there isn’t much of a color change like a chocolate chip cookie has as it browns. The best way to tell if these chocolate cookies are done is to do the finger test. If the tops of the cookie are dry and the center springs back to touch when lightly touched (caution the cookies may be hot), then the sandwich cookies can be removed from the oven and allowed to cool on the baking sheet. The cookies will also continue baking a bit on the baking sheet, so be careful not to overbake them.
Step 5: Once the whoopie pies are cooled completely, frost with Amish vanilla whoopie pie frosting or Amish peanut butter frosting, then add the second chocolate cookie on top to sandwich the frosting in between.
Storage options for these chocolate zucchini whoopie pies:
I definitely recommend wrapping these whoopie pies separately in saran wrap (cling film) before storing them. These whoopie pies tend to stick together and lose some of their shape if stored against each other. Once the whoopie pies are wrapped they can be kept at room temperature for up to 5 days, or they can be frozen for up to 3 months. My husband even likes to pull a frozen whoopie pie out of the freezer to enjoy as a cold treat on a hot day!
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