I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.
- 1⁄2 cup butter, softened
- 1⁄2 cup vegetable oil
- 1 3⁄4 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup buttermilk
- 2 cups shredded cucuzza (Seen note below)
- 6 tablespoons butter, softened
- 2⁄3 cup packed brown sugar
- 1 cup sweetened coconut
- 1⁄2 cup chopped pecans
- 1⁄4 cup milk
- Preheat oven to 325°F.
- In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
- Add eggs, one at a time beating well after each addition.
- Add vanilla and beat well.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
- Add dry ingredients to the creamed mixture, alternately with buttermilk.
- Stir in shredded cucuzza.
- Pour batter into a greased 13X9-inch baking pan.
- Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
- Allow cake to cool on a wire rack for about 10 minutes.
- Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
- Spread over warm cake.
- Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
- Cool cake completely before serving.
- ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
Excellent recipe! Very moist and flavorful when following the recipe exactly as is. Was a bit on the soft side. Next time I'll ensure I squeeze the water out of the cucuzza or cook just a few minutes longer. Didn't hurt the taste at all though as I found it very addictive--so did everyone who tasted it. Be forewarned, it's very difficult to stop at just one piece!
This was delicious! I used a zucchini and followed all the directions. Of course you can make this with a different frosting, but I think this one is perfect with it. The butter in the frosting soaks into the cake and makes it even more moist. I think I will double the frosting next time though since I love coconut. I shared it with friends and everyone who tried it loved it!
Delicious! The whole family loved this cake. Very moist and you'd never know it contained squash! Used Dutch process cocoa and peeled the cucuzza before shredding. I bought one smaller size (smaller than a baseball bat)cucuzza at Canino's and it was enough to make this as well as Kim's Cucuzza Cake. Great recipe, Kim! Thanks for sharing!