CONTEST DESSERT: Upside-Down Zucchini Gingerbread

UPSIDE-DOWN ZUCCHINI GINGERBREAD
Adapted by BumbleBeeBoogie

1/4 cup butter
3/4 cup brown sugar, firmly packed
1-1/2 cups finely diced zucchini
1 cup shredded unsweetened coconut
1/3 cup vegetable oil
1 large egg
1/2 cup molasses
1/2 cup honey
1 cup buttermilk
2-1/2 cups all-purpose flour
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1-3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely diced zucchini

Preheat the oven at 350 degrees F.

Grease sides of 9 x 13 x 2- inch baking pan.

Melt the butter in the bottom of the pan. Spread the brown sugar over the bottom of the pan. Mix the zucchini and coconut together and spoon them over brown sugar layer, patting down
gently.

Mix the Batter in a bowl. Combine the oil, egg, molasses and honey; add the buttermilk and
Mix well. Add the dry ingredients; mix well. Stir in the remaining 1/2 cup of diced zucchini. Pour the batter over the coconut layer and spread carefully. Bake for 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Place a large plate under the cake pan and carefully and quickly turn it over onto the dish while the cake is hot. This is a moist cake with a frosting-like topping.