Low-carb chocolate zucchini whoopie pies

Jul 25, 2014 at 10:06 a.m. ET

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


  1. 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.
  2. Preheat oven to 325 degrees F and grease a whoopie pie or mini whoopie pie pan well.
  3. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, protein powder, baking powder and xanthan gum.
  4. In a large bowl, beat butter and sweetener until combined. Beat in eggs, zucchini and vanilla extract.
  5. Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
  6. 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.
  7. 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.
  8. Let cool in pan, then turn out onto a wire rack to cool completely. Repeat with any remaining batter.
  9. For the frosting, beat cream cheese and butter together until smooth. Beat in sweetener, cream and vanilla until well combined.
  10. 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

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