Upside Down Zucchini Gingerbread

• 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 350u0b0F.
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.

margarine, dark brown sugar, zucchini, unsweetened coconut, canola oil, egg, dark molasses, honey, buttermilk, flour, ground ginger, ground cinnamon, baking soda, salt, zucchini

Taken from www.food.com/recipe/upside-down-zucchini-gingerbread-184716 (may not work)