It appears I’m on the less than quarterly posting schedule with this blog. Given everything I have on my to do list today, I can’t even begin to tell you why on earth I’m updating this blog today, BUT I made this “only kinda sorta my own” recipe the other day and I just feel like I should share as maybe someone else out there is tired of all their other Zucchini recipes:-)Besides, it’s a gorgeous evening, my family is gone and I’m sitting on my deck with my computer watching a little bunny and its parent or older sibling chase each other around, hopping the kids’ slip ‘n’ slide, ball equipment and more. At least I can be somewhat productive while I enjoy the night:-). From each according to their zucchini, to each according to their whoopie pie needs. Alas, Communism failed and I’m stuck buying zucchini like a sucker. I don’t actually love it as a vegetable, but I try to be a good adult and sneak it into my meals occasionally.. Filling must be a part of the Whoopie Pie equation! So, on to that I went. For this, I went straight from the “Not Without Salt” recipe, and that meant I even made my own Marshmallow Fluff as my quasi-“clean” kitchen doesn’t currently house any high fructose corn syrup laden Marshmallows in any form..