Upside Down Gingerbread
|Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Zucchini||1 1⁄2 Cup (24 tbs), diced|
|Unsweetened coconut||1 Cup (16 tbs), shredded or grated|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Zucchini||1⁄2 Cup (8 tbs), finely diced|
Grease sides of 9 x 13 x 2 inch pan (or two 8 x 8 inch pans).
Melt margarine in bottom of pan or divide for 2 pans.
Spread brown sugar over.
Mix zucchlni and coconut together, layer over brown sugar, and pat down gently with your hands.
Gingerbread batter: mix together oil, egg, molasses, and honey; beat.
Add sour milk and beat.
Add dry ingredients; beat well.
Stir in zucchini.
Pour batter over zucchini coconut layer and spread carefully.
Bake at 350Â° for approximately 25 to 35 minutes or until it tests done.
Turn out on platter while hot.
This is a moist cake with frosting like topping.