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    You are in: Home / Recipes / Chocolate Cucuzza Cake Recipe
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    Chocolate Cucuzza Cake

    Chocolate Cucuzza Cake. Photo by Kim D.

    1/1 Photo of Chocolate Cucuzza Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 8 mins

    15 mins

    53 mins

    Kim D.'s Note:

    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.

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    Units: US | Metric




    1. 1
      Preheat oven to 325°F.
    2. 2
      In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
    3. 3
      Add eggs, one at a time beating well after each addition.
    4. 4
      Add vanilla and beat well.
    5. 5
      In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
    6. 6
      Add dry ingredients to the creamed mixture, alternately with buttermilk.
    7. 7
      Stir in shredded cucuzza.
    8. 8
      Pour batter into a greased 13X9-inch baking pan.
    9. 9
      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.
    10. 10
      Allow cake to cool on a wire rack for about 10 minutes.
    11. 11
      Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
    12. 12
      Spread over warm cake.
    13. 13
      Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
    14. 14
      Cool cake completely before serving.
    15. 15
      ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.

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    Ratings & Reviews:

    • on October 07, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Cucuzza Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 433.8
    Calories from Fat 211
    Total Fat 23.5 g
    Saturated Fat 9.8 g
    Cholesterol 57.5 mg
    Sodium 209.8 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 1.6 g
    Sugars 35.6 g
    Protein 4.3 g

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