Upside Down Zucchini Gingerbread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A variation of Pineapple Upsidedown Cake. The recipe calls for an oblong baking pan, but I use a 12 inch cast iron chicken frying pan. This is one of those desserts I can't have anymore and don't think it would work with Splenda :) But I can still make it for company! 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:
1. Preheat oven to 350°F.
2. Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
3. 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.
4. Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
5. Mix oil, egg, molasses, and honey; beat.
6. Add buttermilk and beat.
7. 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.
8. Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.
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