Name: Upside down Zucchini Gingerbread
Ingredients: 1/4 cup margarine; 3/4 cup brown sugar, firmly packed; 1 1/2 cup diced zucchini; 1 cup shredded unsweetened coconut; 1/3 cup vegetable oil; 1 egg; 1/2 cup molasses; 1/2 cup honey; 1 cup buttermilk; 2 1/2 cup flour; 2 teaspoon ginger; 1/2 tsp cinnamon; 1 3/4 tsp baking soda; 1/2 tsp salt; 1/2 cup finely diced zucchini

Upside down Zucchini Gingerbread

Ingredients

1/4 cup margarine
3/4 cup brown sugar, firmly packed
1 1/2 cup diced zucchini
1 cup shredded unsweetened coconut
1/3 cup vegetable oil
1 egg
1/2 cup molasses
1/2 cup honey
1 cup buttermilk
2 1/2 cups flour
2 teaspoons ginger
1/2 tsp cinnamon
1 3/4 tsp baking soda
1/2 tsp salt
1/2 cup finely diced zucchini

Instructions

Grease sides of 9x13x2 inch pan. Melt margarine in bottom of pan. Spread brown sugar over. Mix zucchini and coconut together, layer over brown sugar and pat down gently. Mix together oil, egg, molasses, and honey. Add buttermilk and mix. Add dry ingredients; mix well. Stir in zucchini. Pour batter over coconut layer and spread carefully. Bake at 350F for 25 - 35 minutes or until it tests done. Turn out on platter while hot. This is a moist cake with a frosting-like topping.