Upside Down Zucchini Gingerbread
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
9-12
ingredients
- 1⁄4 cup margarine
- 3⁄4 cup dark brown sugar, packed
- 1 1⁄2 cups zucchini, peeled and diced
- 1 cup unsweetened coconut, shredded
- 1⁄3 cup canola oil
- 1 egg
- 1⁄2 cup dark molasses
- 1⁄2 cup honey
- 1 cup buttermilk
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 3⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup zucchini, diced
directions
- Preheat oven to 350°F.
- Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
- 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.
- Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
- Mix oil, egg, molasses, and honey; beat.
- Add buttermilk and beat.
- 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.
- Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.