Cucuzza Squash Spice Bread Recipe

Cucuzza Spice Bread

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Course Side Dish
Cuisine American
Servings 6


  • cups  all purpose flour
  • 1 tsp  salt
  • 1 tsp  baking powder
  • 1 tsp  baking soda
  • 1 tbsp  ground cinnamon
  • large  eggs
  • 1 cup   vegetable oil
  • 2 1/4  cup  granulated sugar
  • 1 tbsp   vanilla extract
  • 2 tbsp   Messina Hof Sophia Marie Rose'
  • 2 cups   cucuza squash peeled & grated
  • cup  chopped walnuts or pecans


  • Grease and flour two bread pans. Preheat oven to 325.
  • Preheat oven to 325. Mix all the dry ingredients together. Beat the eggs, oil, vanilla, wine and sugar together. Add the dry ingredients to the wet and mix well. Fold in the squash and nuts.
  • Divide the batter between the two pans. Bake for 40-60 minutes till toothpick inserted in center comes out dry and clean remove the bread from pans and cool.
  • Wrap and freeze or serve with a whipped honey butter.


*You can substitute zucchini for cucuzza in both of these recipes. In         experimenting, I found that the cucuzza has more moisture than zucchini and creates a better texture in these recipes.
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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