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    You are in: Home / Recipes / Upside Down Zucchini Gingerbread Recipe
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    Upside Down Zucchini Gingerbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Mikekey's Note:

    A variation of Pineapple Upsidedown Cake. The recipe calls for an oblong baking pan, but I use a 12 inch cast iron chicken frying pan. This is one of those desserts I can't have anymore and don't think it would work with Splenda :) But I can still make it for company!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
    3. 3
      Place pan on low heat on burner and melt margarine in bottom of pan. Remove from burner and spread brown sugar over bottom of pan, dissolving in the melted margarine.
    4. 4
      Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
    5. 5
      Mix oil, egg, molasses, and honey; beat.
    6. 6
      Add buttermilk and beat.
    7. 7
      Add dry ingredients and beat well. Stir in 1/2 cup zucchini and pour batter over coconut and spread carefully. Bake for 35-35 minutes or until wooden pick inserted in center comes out clean.
    8. 8
      Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.

    Ratings & Reviews:

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    Nutritional Facts for Upside Down Zucchini Gingerbread

    Serving Size: 1 (144 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 603.4
     
    Calories from Fat 275
    45%
    Total Fat 30.5 g
    47%
    Saturated Fat 16.2 g
    81%
    Cholesterol 24.5 mg
    8%
    Sodium 500.2 mg
    20%
    Total Carbohydrate 79.6 g
    26%
    Dietary Fiber 5.5 g
    22%
    Sugars 36.8 g
    147%
    Protein 7.4 g
    14%

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