Looking for a tasty way to use up some of that summer zucchini? These low-carb chocolate zucchini whoopie pies are sure to please.
If you are a vegetable gardener, chances are you find yourself drowning in zucchini come midsummer. A well-established zucchini plant can produce a fruit every other day or so for the entire growing season, and it can get a little overwhelming. Everyone is on the lookout for tasty and healthy zucchini recipes, and these low-carb chocolate zucchini whoopie pies are a great way to use a little of that abundant summertime vegetable. The recipe can easily be doubled to use up more zucchini if you need it.
If you don't have a whoopie pie pan, bake them into muffins and cut them in half or simply spread the cream cheese filling on top like frosting. These will be a hit with kids and adults alike.
Low-carb chocolate zucchini whoopie pies
- 1 cup finely grated zucchini (about 4 ounces)
- 1/4 teaspoon salt
- 1 cup finely ground almond flour
- 1/4 cup cocoa powder
- 3 tablespoons coconut flour
- 3 tablespoons vanilla whey protein powder
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 cup butter
- 1/2 cup Swerve Sweetener or other granulated erythritol
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup powdered Swerve Sweetener or other powdered erythritol
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- For the cakes, place grated zucchini in a fine-mesh sieve and sprinkle with salt. Mix to combine and let drain at least 30 minutes. Press to release most of the liquid and set aside.
- Preheat oven to 325 degrees F and grease a whoopie pie or mini whoopie pie pan well.
- In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, protein powder, baking powder and xanthan gum.
- In a large bowl, beat butter and sweetener until combined. Beat in eggs, zucchini and vanilla extract.
- Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
- Fill each cavity of the whoopie pie pan about 2/3 full, spreading the batter to the edges of each cavity with the back of a spoon. You will have too much batter and will need to do a second batch after the first is baked.
- Bake 10 to 15 minutes (less for the mini pies and more for the full-sized pies), or until cakes are set and firm to the touch.
- Let cool in pan, then turn out onto a wire rack to cool completely. Repeat with any remaining batter.
- For the frosting, beat cream cheese and butter together until smooth. Beat in sweetener, cream and vanilla until well combined.
- Spread the top of one cake with filling and top with a second cake. Repeat with remaining cakes and filling.
Makes 16 mini pies or 8 larger pies. Serves 8.
Per serving: 266kcal; Total fat: 22.26g; Saturated fatty acids: 10.48g; Calories from fat: 200; Cholesterol: 89mg; Carbohydrate: 8.35g; Total dietary fiber: 3.65g; Protein: 8.53g; Sodium: 253mg
For more great low-carb and gluten-free recipes, please follow me at All Day I Dream About Food.