Upside Down Zucchini Gingerbread Recipe

Name: Upside Down Zucchini Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
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.

1164

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup margarine, 3/4 cup dark brown sugar, packed, 1 1/2 cups zucchini, peeled and diced, 1 cup unsweetened coconut, shredded, and more.

Yes, Upside Down Zucchini Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside Down Zucchini Gingerbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions