Zucchini nut bread whoopie pies
- Number of Servings: 7
Ingredients
Ingredients1 cup all-purpose flour1 1/4 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon baking powderCoarse salt1 1/2 sticks unsalted butter, room temperature1/2 cup splenda for baking1/2 cup packed light-brown sugar1 large egg1/2 teaspoon pure vanilla extract1 cup finely grated zucchini1 cup old-fashioned rolled oats1/2 cup chopped toasted walnuts8 ounces cream cheese, room temperature1 cup confectioners' sugar, sifted
Directions
1.Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2.Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3.Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4.Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Serving Size: makes 14 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CURVYMAYA.
1.Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2.Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3.Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4.Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Serving Size: makes 14 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CURVYMAYA.
Nutritional Info Amount Per Serving
- Calories: 527.8
- Total Fat: 29.4 g
- Cholesterol: 79.7 mg
- Sodium: 227.3 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 2.1 g
- Protein: 8.9 g
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