Recipe: Upside-Down Zucchini Gingerbread (13x9-inch using coconut and buttermilk)

UPSIDE-DOWN ZUCCHINI GINGERBREAD

"This is a moist cake with a frosting-like topping."

FOR THE COCONUT LAYER:
1/4 cup butter or margarine, melted
3/4 cup brown sugar, firmly packed
1 1/2 cups diced zucchini
1 cup shredded unsweetened coconut
FOR THE BATTER:
1/2 cup molasses
1/2 cup honey
1/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups flour
2 tsp. ground ginger
1 3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup finely diced zucchini

TO PREPARE THE COCONUT LAYER:
Grease sides of 9x13x2-inch pan. Pour melted butter in bottom of pan; spread brown sugar over. Mix 1 1/2 cups diced zucchini and coconut together, layer over brown sugar and pat down gently.

TO PREPARE THE BATTER:
Mix together molasses, honey, oil and egg. Add buttermilk and mix; set aside.

Combine flour, ginger, baking soda, cinnamon and salt. Add to buttermilk mixture; mix well. Stir in 1/2 cup finely diced zucchini. Pour batter carefully over coconut layer and spread evenly.

Bake at 350 degrees F for 25-35 minutes or until it tests done. Turn out on platter while hot.

Makes 1 (13x9-inch) cake
Adapted form source: Elsie Edge