Zesty Zucchini Gingerbread Upside Down Cake
This delightful twist on the traditional pineapple upside-down cake combines the warmth of gingerbread with the fresh, subtle flavor of zucchini. The cake is adorned with a caramel-like layer of melted margarine and dark brown sugar, under which shredded coconut and diced zucchini create a luscious base. Baked in a cast iron skillet or an oblong pan, this dessert offers a moist and flavorful experience that is sure to impress your guests. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect finish to any meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
margarine
1/4 cup (melted)
dark brown sugar
3/4 cup (packed)
zucchini
1 1/2 cups (peeled and diced)
shredded coconut
1 cup (unsweetened)
canola oil
1/3 cup (none)
egg
1 (beaten)
dark molasses
1/2 cup (none)
honey
1/2 cup (none)
buttermilk
1 cup (none)
all-purpose flour
2 1/2 cups (sifted)
ground ginger
2 teaspoons (none)
ground cinnamon
1/2 teaspoon (none)
baking soda
1 3/4 teaspoons (none)
salt
1/2 teaspoon (none)
zucchini
1/2 cup (diced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease the sides of a 12-inch cast iron skillet (or a 9x13 inch baking pan) with nonstick cooking spray to prevent sticking.
3
Place the skillet over low heat and melt the margarine in the bottom. Once melted, remove from heat and evenly spread the dark brown sugar over the melted margarine, allowing it to dissolve slightly.
4
Combine 1 1/2 cups of diced zucchini and shredded coconut in a bowl, then layer this mixture over the brown sugar, pressing it down gently.
5
In a separate bowl, whisk together the canola oil, egg, molasses, and honey until well combined.
6
Add buttermilk to the wet ingredients and mix until smooth.
7
In another bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating well until combined.
8
Fold in the remaining 1/2 cup of diced zucchini, then carefully pour the batter over the coconut-zucchini layer in the skillet, spreading it evenly.
9
Bake for 35-40 minutes or until a wooden pick inserted into the center comes out clean.
10
Once baked, remove the cake from the oven and let it sit for a few minutes before flipping it onto a platter. Cut into squares and serve warm, topped with whipped cream or vanilla ice cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Zucchini Gingerbread Upside Down Cake?
It is a moist dessert that combines the warm spices of gingerbread with fresh zucchini and a caramel-coconut topping.
How is the flavor of this cake described?
The cake features the warmth of gingerbread along with the fresh, subtle flavor of zucchini.
What makes this different from a traditional pineapple upside-down cake?
Instead of pineapple, this version uses a base of shredded coconut and diced zucchini under a caramel layer.
What type of pan should be used for baking?
A 12-inch cast iron skillet or a 9x13 inch oblong baking pan is recommended.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the pan for baking?
Grease the sides with nonstick spray and melt margarine in the bottom.
How is the caramel-like base created?
It is made by spreading dark brown sugar over melted margarine at the bottom of the pan.
How much zucchini is needed for the bottom layer?
The recipe calls for 1 1/2 cups of peeled and diced zucchini for the base.
What type of coconut is used in the recipe?
The recipe requires 1 cup of unsweetened shredded coconut.
What are the initial wet ingredients to whisk?
Whisk together the canola oil, egg, molasses, and honey.
How much dark molasses is used in the batter?
The recipe uses 1/2 cup of dark molasses.
Is honey included in this gingerbread recipe?
Yes, 1/2 cup of honey is used as a sweetener in the batter.
What role does buttermilk play in this recipe?
One cup of buttermilk is added to the wet ingredients to ensure a smooth, moist texture.
Which dry ingredients should be sifted together?
Sift together all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt.
How much flour is required for the cake?
The recipe calls for 2 1/2 cups of sifted all-purpose flour.
How much ground ginger gives the cake its spice?
The cake requires 2 teaspoons of ground ginger.
Is cinnamon used in the gingerbread batter?
Yes, the recipe includes 1/2 teaspoon of ground cinnamon.
How much baking soda is used for leavening?
The recipe uses 1 3/4 teaspoons of baking soda.
How should the dry and wet ingredients be combined?
Gradually add the dry ingredients to the wet mixture, beating well until combined.
When do I add the extra portion of zucchini?
Fold in the remaining 1/2 cup of diced zucchini after the batter is mixed.
How should the batter be placed in the pan?
Carefully pour the batter over the coconut-zucchini layer and spread it evenly.
What is the total baking time?
The cake should bake for approximately 35 to 40 minutes.
How do I test if the cake is fully baked?
Insert a wooden pick into the center; it is done if the pick comes out clean.
What should I do once the cake is removed from the oven?
Let it sit for a few minutes before flipping it onto a platter.
How is the cake typically served?
It is best served warm and cut into squares.
What are the best topping suggestions for this cake?
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Is this recipe suitable for the holidays?
Yes, its warm gingerbread flavors make it a perfect holiday dessert.
What kind of oil is used in the batter?
The recipe specifies 1/3 cup of canola oil.
Do I need to peel all of the zucchini?
The recipe suggests peeling the 1 1/2 cups of zucchini used in the base.
How many total ingredients are in this recipe?
There are 15 ingredients listed for this cake.