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FareShare Gazette Recipes-- August 2000 - U's

 

 

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Upside-Down Gingerbread with Zucchini

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* Exported from MasterCook *
                  Upside-Down Gingerbread with Zucchini
Recipe By     :The Zucchini Cookbook by Paula Simmons; 1974 ed.
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  margarine
     3/4           cup  firmly packed brown sugar
  1 1/2           cups  diced zucchini
  1                cup  shredded coconut meat -- unsweetened
                        **Gingerbread Batter**
     1/3           cup  vegetable oil
  1                     egg
     1/2           cup  molasses
     1/2           cup  honey
  1                cup  buttermilk
                        or sour milk
  2 1/2           cups  flour -- unsifted
  2          teaspoons  ground ginger
     1/2      teaspoon  cinnamon
  1 3/4      teaspoons  baking soda
     1/2      teaspoon  salt
     1/2           cup  finely diced zucchini
Preheat oven to 350F. Grease sides of a 9- x 13- x 2-inch pan or two 
8- x 8-inch pans.
Melt margarine in the bottom of the pan. Spread the brown sugar evenly 
over the margarine.
Mix the 1 1/2 cups zucchini and the coconut together. Distribute evenly 
over the brown sugar and pat down gently with your hands.
Gingerbread batter:  Mix together the oil, egg, molasses and honey; beat. 
Add the sour milk and beat. Add the dry ingredients and beat well. Stir 
in the 1/2 cup of zucchini.
Pour the batter over the zucchini/coconut layer and spread carefully.
Bake at 350F for approximately 25 to 35 minutes or until it tests done. 
Turn out on a serving platter while hot (or you will leave the topping 
behind).
This is a moist cake with a frosting-like topping.
From The Zucchini Cookbook by Paula Simmons; 1974 edition; 
ISBN 0-914718-10-X
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 11 August, 2000
                           - - - - - - - - - - - - - - - - - - - 
Per serving: 266 Calories (kcal); 10g Total Fat; (32% calories from fat); 
3g Protein; 43g Carbohydrate; 12mg Cholesterol; 267mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
2 Fat; 1 1/2 Other Carbohydrates

 

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