Cucuzza Cake
Indulge in the rustic charm of homemade Cucuzza Cake, a moist and spiced dessert that spotlights the unique flavor of grated cucuzza squash. This simple yet irresistible cake blends cinnamon and nutmeg for a warm, aromatic touch, while chopped walnuts add a delightful crunch if desired. Perfectly sweet and beautifully textured, this Cucuzza Cake is baked to golden perfection and finished with a dusting of powdered sugar for an elegant presentation. Whether you're looking to use up summer squash or explore a fresh twist on classic zucchini cake, this recipe is incredibly easy to prepare, making it an ideal treat for gatherings or a soothing afternoon indulgence alongside tea or coffee. Ready in just over an hour, this crowd-pleaser combines wholesome ingredients with a hint of nostalgia, ensuring your taste buds are in for a delightful surprise!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1.5 cups granulated sugar
- 0.75 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated cucuzza squash
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat together the eggs and granulated sugar until light and fluffy, about 2 minutes.
Gradually add in the vegetable oil and vanilla extract while continuing to whisk.
Fold in the grated cucuzza squash until evenly distributed.
Slowly stir the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts for an added crunch.
Pour the batter into the prepared baking pan and smooth the surface with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top lightly with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 533.1 g | 194% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 330.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1490 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
