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Upside Down Gingerbread

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Ingredients
  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)
  Whole egg 1
  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)
  Ginger 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Zucchini 1⁄2 Cup (8 tbs), finely diced
Directions

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 350° 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Party

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