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Having kids visit in the summer can be as refreshing as the pool itelf. I have been thinking that I am overrun with zucchini and my friend Heather’s kids are going to be coming for a swim and will definitely need some type of treat. At first I was going to make some zucchini cookies but decided on trying something new, filling them with a filling, turning them into whoopie pies. If you have never had a whoopie pie, then these are the ones to try since zucchini just about fills any zucchini gardener’s home in August. I love pumpkin whoopie pies in the fall and really enjoy the basic chocolate ones, but these were a little different, yet still a hit! I halved the recipe and it worked out quite well. (Trying to shed a couple gained pounds so I don’t need any of these gems in my house.)

Zucchini Whoopie Pies
2 cups plus 2 tablespoons all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup finely chopped nuts (optional)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract

1. Mix shortening and sugar. Add in egg. Mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.

Bake on a greased cookie sheet at 350* for about 15 minutes, until lightly browned.
Cool and fill with cream cheese filling.

Filling:
4 oz.  cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt

Beat all ingredients together until light and fluffy.