Upside Down Zucchini Gingerbread

Recipe by Outta Here
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement