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Paleo Chocolate Zucchini Bread and Muffins

Posted on September 16, 2016 by PBC Admin | 0 Comments

Paleo Chocolate Zucchini Bread

Every year the paleo community rejoices when zucchini season comes around. The versatile squash has a wide variety of uses, and it has become a much-loved noodle replacement in paleo meals. There is yet another delicious use for the mild zucchini squash... it pairs perfectly with Paleo Baking Company baking mixes!

We've created a recipe using our Paleo Chocolate Cake and Muffin Mix that allows you to add shredded zucchini for moist, soft, and chocolately bread or muffins. It's easy, it really is.

Just add three cups of grated zucchini and one tablepoon of cinnamon to the dry and wet ingredients. Then mix, bake, and watch your kids gobble up a healthy green vegetable!

 

Paleo Chocolate Zucchini Bread Muffins

The most amazing thing about using zucchini in paleo baking recipes is that it adds an incredibly soft texture and moisture that is hard to beat. Say goodbye to too-dry cupcakes and overly-crumbly cake. Zucchini is here to save the day!

 

Chocolate and Zucchini? Really?

Paleo Chocolate Zucchini Bread in a pan

Yes, really! Believe it or not, zucchini is a very mild tasting vegetable. This fact, along with it's flexible, noodle-like texture, make zucchini a great paleo pasta substitute. It also means that it's perfect for baking. We've added one tablespoon of cinnamon to this recipe to liven up the flavor. Chocolate, cinnamon, and garden-fresh zucchini? Yes please!

You will want to fold the grated zucchini into the batter just before baking. Adding zucchini to the mix before you've combined the other dry and wet ingredients may result in lumpy batter. No me gusta!

Paleo Chocolate Zucchini Bread and Muffins

Paleo Chocolate Zucchini Bread Muffins moist and soft

Paleo, gluten free, dairy free, and sugar free

Makes 4 mini loaves or 20 muffins

 Ingredients

  • 6 eggs
  • 3/4 cup coconut oil + 1 teaspoon for greasing
  • 1 cup honey
  • 1/4 cup water
  • 3 cups grated zucchini
  • 1 tablespoon cinnamon

Directions

  1. PREHEAT oven to 350°F.
  2. GREASE sides and bottom of each pan with coconut oil. (Use baking cups for muffins).
  3. MELT coconut oil on stovetop or in microwave until liquid.
  4. BLEND baking mix, cinnamon, water, melted coconut oil, honey, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. FOLD in grated zucchini. POUR batter in pans and bake immediately.
  5. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Baking times may vary:
  • 2 9" pans: 25-30 minutes
  • 13" x 9" pan: 30-25 minutes
  • 4 mini loaf pans: 35-40 minutes
  • 20 muffins/cupcakes: 20-25 minutes

Buy a package of Paleo Chocolate Cake and Muffin Mix to make this recipe. Be sure to check out our other delicious recipes and products!

Paleo Zucchini Bread and Muffins by Paleo Baking Company

Posted in cupcake, fall, gluten free, healthy, paleo, recipe, zucchini

Can you make your own paleo wedding cake?

Posted on May 17, 2013 by Hannah Dorn | 2 Comments

Hello! PBC founder, Hannah Dorn, here. 

So you're paleo... and getting married!  Sweet! Now... what the heck are you going to cut into after the nuptials?

Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.

WHAT?

Yes. 

It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well.  So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.  

The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.

So, can you make your own paleo wedding cake? Of course!  I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe.  I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE)

But what about the decorating?  I can't do that!

You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle. 

But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.  

OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations!  Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!

So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life. 

It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!

Hannah's Paleo Wedding Cakes

 

Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve. 

 

Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.

To your health!  

-Hannah

Posted in baked, baking, cake, chocolate, coconut, cupcake, dairy free, dark chocolate, decadent, delicious, dessert, Events, filling, frosting, gluten free, glutenfree, grain free, hazelnut, health, healthy, honey, lemon, orange, paleo, primal, recipe, soy free, sugar free, wedding

Willpower....

Posted on May 16, 2013 by Hannah Dorn | 1 Comment

...it's not my strongest skill set. Fortunately, my Hazelnut Chocolate Cupcake is free of gluten, grain, dairy, soy, and refined sugar!

Posted in baking, breakfast, cake, chocolate, coconut, coffee, cupcake, dessert, gluten free, hazelnut, honey, paleo, snack

Paleo Hazelnut Chocolate Cupcake Recipe

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

Creamy dark chocolate frosting blends perfectly with the warm, nutty flavors of hazelnut.  Be careful with these... they won't last long!  Makes approximately 17-18 cupcakes.  

Hazelnut Chocolate Chip Cupcake Recipe

You will need:

Directions: Make Paleo Hazelnut Cake and Muffin Mix according to package instructions, combining wet ingredients before adding dry mix.  Stir in chopped dark chocolate, then spoon batter into individual cupcake papers.  Bake at 350 degrees for 20-25 minutes until cupcakes golden brown on top and an inserted toothpick comes out clean.   Remove from oven and let cool for 20 minutes on a wire rack.  Place in refrigerator for at least 30 minutes before frosting.

Paleo Chocolate Frosting Recipe

You will need a food processor or blender, and:

  • 2 cups solid coconut oil (not melted)
  • 1 cup honey
  • 1 cup cocoa powder
  • 1-2 tablespoons coconut milk

Preparation:  Chill hazelnut cupcakes or cupcakes in the refrigerator for at least 30 minutes before frosting.

Directions:  Combine first three ingredients and 1 tablespoon coconut milk in food processor and puree until smooth.  Add additional coconut milk if needed.  Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer.  Frosting will melt in a warm room if not kept cool.

Top with chopped dark chocolate and hazelnuts.

Posted in baked, baking, cake, chocolate, coconut, cupcake, dark chocolate, decadent, delicious, dessert, frosting, hazelnut, honey, paleo, primal