Chocolate Cucuzza Cake

READY IN: 1hr 8mins
Kim D.
Recipe by Kim D.

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.

Top Review by gio16479

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!

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
  3. Add eggs, one at a time beating well after each addition.
  4. Add vanilla and beat well.
  5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
  6. Add dry ingredients to the creamed mixture, alternately with buttermilk.
  7. Stir in shredded cucuzza.
  8. Pour batter into a greased 13X9-inch baking pan.
  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. Allow cake to cool on a wire rack for about 10 minutes.
  11. Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
  12. Spread over warm cake.
  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. Cool cake completely before serving.
  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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