Zucchini Whoopee Pies

Kimberly Beaupre, New Hampshire

Pies

• 1 c. grated zucchini
• 1 c. sugar
• 1 tsp. baking soda
• 1/3 c. vegetable shortening
• 1 egg
• 2 c. flour
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1 tsp. allspice
• 1 tsp. salt
• 1/2 c. milk
• 1 1/2 tsp. vanilla
• 1 c. walnuts
• 1 med. apple chopped fine (optional)

Filling

• 8 oz. cream cheese
• 3 T. butter
• 1 lb. confectioners sugar
• 2 tsp. Vanilla

Pies:

Sift all dry ingredients. Combine Zucchini, sugar, shortening and egg in a large bowl, mix thoroughly. Add to dry ingredients, mix. Add milk. Mix.

Drop by rounded teaspoons onto a greased cookie sheet about two inches apart. Bake 9-10 minutes at 375°.

Filling:

Combine cream cheese and butter (this is easier if you allow both to sit at room temperature for a half hour or so beforehand). Stir in vanilla and sugar. Frost cooked pies and place two halves together.

For a lower fat option try using Neufchatel Cheese in place of the cream cheese–You REALLY can't tell the difference!

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