Upside-Down Zucchini Gingerbread

Name: Upside-Down Zucchini Gingerbread
Ingredients: 0.25 cup Margarine; 0.75 cup Brown Sugar Firmly Packed; 1.5 cup Diced Zucchini; 1.0 cup Shredded Unsweetened Coconut; 0.3333 cup Vegetable Oil; 1.0 Egg; 0.5 cup Molasses; 0.5 cup Honey; 1.0 cup Buttermilk; 2.5 cup Flour; 2.0 teaspoon Ginger; 0.5 teaspoon Cinnamon; 1.75 teaspoon Baking Soda; 0.5 teaspoon Salt; 0.5 cup Finely Diced Zucchini

Upside-Down Zucchini Gingerbread — a community recipe on Potlikkr.

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Ingredients

0.25 cup Margarine
0.75 cup Brown Sugar Firmly Packed
1.5 cup Diced Zucchini
1.0 cup Shredded Unsweetened Coconut

+ 11 more ingredients — sign up free to see them all.

Method (preview)

1
Grease sides of 9x13x2 inch pan. Melt margarine in bottom of pan.
2
Spread brown sugar over. Mix zucchini and coconut together, layer

over brown sugar and pat down gently.

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