This recipe puts a new spin on an old classic! The spiced cakes are kept moist by the plentiful summer squash and fresh buttermilk, and the filling gets a dash of brightness from tangy cream cheese.

Who doesn’t love a good whoopie pie? Food editor Gina Marie Miraglia Eriquez came up with this idea as a twist on a down-home favorite: zucchini bread. Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.