Lemon Zucchini Whoopie Pies With Blueberry Filling Recipe
This summery version of the classic Maine whoopie pie will make you the star of your next potluck!
Whoopie pies are the official treat of Maine, where they have been a bakery and church-supper staple for over a century. The classic version is chocolate cake rounds sandwiching fluffy white filling. The lemon-zucchini-blueberry version below comes from Two Fat Cats Bakery in Portland, Maine, and proves the format works with almost any flavor combination.
Quick Reference
- What they are: classic Maine whoopie pies (two cake-like cookies sandwiching a filling), reinvented with lemon zucchini cake and blueberry buttercream.
- Origin: Two Fat Cats Bakery, Portland, Maine.
- Best zucchini: small to medium (about 6 inches long), grated and lightly squeezed of moisture.
- Why zucchini works: adds moisture, vegetables, and no flavor change to the cake.
- Best blueberries: fresh wild Maine blueberries in season; frozen any time.
- Storage: 3 days refrigerated, 2 months frozen unassembled.
Two Fat Cats Lemon Zucchini Whoopie Pies with Blueberry Filling Recipe
Makes about 12 whoopie pies.
Zucchini cake rounds:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup grated zucchini, squeezed lightly of excess moisture
- ½ cup buttermilk
Blueberry filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup blueberry preserves (or fresh blueberries cooked down with sugar)
- 1 teaspoon vanilla
- Pinch salt
Instructions:
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar 3 minutes. Beat in eggs one at a time, then lemon juice and zest.
- Stir in zucchini.
- Add dry ingredients in 3 batches, alternating with buttermilk. Mix until just combined.
- Scoop 24 portions (2 tablespoons each) onto baking sheets, spacing 2 inches apart.
- Bake 12-14 minutes until tops spring back when touched.
- Cool completely on a rack.
- While they cool, beat the filling: cream butter with powdered sugar. Add blueberry preserves, vanilla, and salt. Beat 2 minutes until fluffy.
- Spread 2-3 tablespoons of filling on the flat side of one round. Sandwich with another round.
- Refrigerate at least 30 minutes to firm up before serving.
Tips for the Best Whoopie Pies
- Don’t squeeze the zucchini too hard. Some moisture is good; the cake should be tender. Press lightly to release excess liquid.
- Uniform size matters. Use a cookie scoop for evenly-sized rounds; mismatched cakes look sloppy.
- Cool fully before filling. Warm cakes make the filling melt.
- Refrigerate to set. The filling firms up in the fridge and the whoopie pies hold their shape.
- Variations: swap blueberry filling for raspberry, lemon curd, or strawberry preserves.
Frequently Asked Questions
Are whoopie pies a cookie or a cake?
Officially a cookie because they are eaten as a hand-held single serving, but the texture is closer to cake. Maine declared the whoopie pie the official state treat in 2011.
Do I have to use fresh zucchini?
Yes. Frozen and thawed zucchini is too watery for this recipe. Use fresh.
Can I make whoopie pies ahead?
Yes. Bake the cake rounds up to a day ahead. Fill no more than 4 hours before serving for best texture.
Can I freeze whoopie pies?
The unfilled cake rounds freeze well for up to 2 months. The filling is best fresh.
What is the right size?
About 3 inches across. Some Maine bakeries make them as big as a hamburger; some bakeries do mini versions about an inch across.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
