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LOCATION: Recipes >> Cake Recipes >> Ginger Upsidedown 03

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Upside-Down Zucchini Gingerbread

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 tsp. ginger
1/2 tsp cinnamon
1 3/4 tsp baking soda
1/2 tsp salt
1/2 cup finely diced zucchini

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.

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