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Gayle’s Chocolate Zucchini Cake

  • Preheat oven to 375 degrees


2 cups shredded zucchini (peel and seed then grate or shred)

½ cup butter, softened

1 ½ cup brown sugar

1 ¼ cup white sugar

½ cup vegetable oil

2 eggs

2 ½ cups flour (half white and half whole wheat)

¼ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

½ cup milk

1 tsp. vanilla

¼ cup chocolate chips (or more if you like)

¼ cup pecans (optional)



  1. Shred zucchini and place onto paper towels to absorb moisture.
  2. Cream together butter and brown and white sugars.
  3. Add oil and eggs and mix until incorporated.
  4. Sift together dry ingredients (flour, baking cocoa, baking soda, salt and cinnamon) in separate bowl.
  5. Alternately add milk and vanilla with dry ingredients mixing between additions.
  6. Stir in zucchini, chocolate chips and pecans (if using).
  7. Pour into well-greased and floured bundt pan or angel food cake pan and bake for 40 – 50 minutes or pour into lined cupcake tins (3/4 full) and bake for 20 – 25 minutes. Test with toothpick.




½ Cup flat leaf parsley

½ Bunch kale pulled off the stem

One cup fresh berries (whatever is in season)

One banana

One tsp ground flaxseed

One cup plain yogurt




  1. Place all ingredients into a blender in the following order: bananas, berries, ice, kale, parsley and yogurt.
  2. Blend to a smooth consistency.
  3. Pour into glass and serve!



Recipe courtesy of:
Anne Gallagher Catering
P.O. Box 107
Washington Depot, CT 06794
(860) 921-8304


Sautéed Broccoli Raab

The following directions can be used for any leafy greens.

Blanching Broccoli Raab

Blanching leafy greens before using them in recipes takes a little bit of the bitterness out and helps to retain a bright green color.

Large pot of water, salted with Kosher salt

1 Bunch of broccoli raab, washed

Large bowl of ice water


  1. Bring salted water to a boil and add broccoli raab.
  2. Cook for about 2 minutes.
  3. Carefully drain and remove Broccoli Raab to ice water. This shocks the broccoli raab and keeps it from cooking further.


Sautéing Broccoli Raab

Olive oil

5 – 6 Garlic cloves, crushed

A bunch broccoli raab, blanched

  1. Sauté the garlic cloves in the olive oil in a large sauté pan (or skillet).
  2. When garlic becomes light brown in color (be careful not to let burn), add broccoli raab and sauté for about 2 minutes.

Broccoli raab can be used as an accompaniment to many dishes including: Sweet Sausage, White Beans, Pasta and Seafood.



Recipe courtesy of:
Madeline Leonard of Northville Market.