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


  • 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


  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

Basil Pesto Sauce [Paleo Recipe]

Posted on August 02, 2016 by PBC Admin | 0 Comments

Paleo basil pesto sauce

Paleo Basil Pesto Sauce

Few recipes capture the flavor of summer like a fresh basil pesto sauce. This quick and simple paleo recipe can be used on your favorite spiralized noodles, on top of grilled chicken, or simply tossed with roasted vegetables to create a memorable paleo summer salad.

A pesto with cashews

Paleo Basil Pesto with Cashews

We've replaced the classic pine nuts with cashews in this recipe. Cashews have a similar nutty flavor, and they tend to be less expensive. Plus, if you have leftover cashews you can always soak them to make cashew milk or another tasty paleo sauce!

Paleo pesto mayo

Paleo pesto mayo served with vegetables crudites

You can also mix equal parts of this paleo pesto with your homemade mayo and you've got a creamy and rich pesto dip. It's always a great idea to double this recipe, because it definitely won't last long in the fridge!

Paleo and vegan!

This amazingly bright and sunny pesto is also vegan. That's right, it's paleo AND it's vegan. How is this possible? Most pesto sauces are loaded up with dairy-rich Parmesan cheese. The secret ingredient is nutritional yeast.

Nutritional yeast

Yellow nutritional yeast in a white bowl

Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae, and it has a very distinctively cheesy flavor. Vegans have used it for decades as a cheese replacement, and the paleo community is learning to embrace this delicious cheese substitute.

Paleo Basil Pesto Sauce

Paleo pesto sauce in a mason jar

Paleo, vegan, gluten free, dairy free, and sugar free

Makes approximately 2 cups of pesto sauce.

Recipe adapted from


  • 2 cups tightly packed fresh basil
  • 1/2 cup cashews or other nuts
  • 2 cloves fresh chopped garlic
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt to taste


 1. In a food processor, pulse basil, cashews and garlic until everything is roughly chopped.

2. While the motor is running, drizzle olive oil into the food processor until a thick pesto paste forms. Add lemon juice, nutritional yeast, and sea salt and pulse until well combined. Adjust salt and lemon juice to taste.

3. Serve with fresh, roasted or grilled vegetables and meats. Mix with equal parts mayo for a delicious dipping sauce and spread.

Check out our other great paleo recipes and products!

Posted in basil, garlic, gluten free, healthy, italian, lemon, paleo, recipe, sauce, vegan, vegetables

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.



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, 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!  


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

Become a Paleo Baking Company Wholesaler!

Posted on May 16, 2013 by PBC Admin | 0 Comments

Do you own or manage a gym, CrossFit affiliate, food co-op or grocery store?  Are your clients and customers following or interested in the paleo diet?  Do you want to make money selling delicious, natural products?  You may have what it takes to be a Paleo Baking Company Wholesaler!

Contact us today to find out how you can become a wholesaler!

Posted in baking, cake, crossfit, food, frosting, glutenfree, grocery, gym, health, healthy, paleo, resale, wholesale

Primal/Paleo Butternut Lasagna

Posted on May 10, 2013 by PBC Admin | 2 Comments

It seems like every day there is a new anti-paleo/primal/ancestral/evolution diet article out there on the world wide web.  I understand some of these arguments, such as: 

  • We live in a modern world, not a prehistoric one.
  • We continue to evolve and adapt to our surroundings, so we should be able to adapt to new kinds of foods.

My response to these arguments is that I simply feel better when I don't eat certain modern, processed foods.  At the end of the day I will continue to eat whole, fresh foods and simple, natural ingredients because I feel great when I do.

With that said, we DO live in a modern world with modern cultures and modern social pressures, many of which revolve around food. Before I "went paleo" I consumed a lot of traditional processed foods... and I had a lot of problems. Now, even though I have changed my unhealthy ways, I still enjoy the foods I love... I just find creative, healthier ways to make them.  Often these new paleo/primal recipes are better than the old processed-food recipes!  Such is the case with this...

Primal/Paleo Butternut Lasagna

This recipe is primal if you use goat cheese (optional), and paleo without any goat cheese added.  Adding the meat is also optional - just substitute additional veggies for a delicious vegetarian or vegan meal.


  • 1 medium butternut squash, peeled and thinly sliced (see notes below)
  • 2 pounds ground beef or venison
  • 1 large onion, diced
  • 1 large green pepper, seeded and diced
  • 1 cup chopped fresh mushrooms (portabella, shitake, etc.)
  • 5 cloves fresh garlic, minced
  • 1 tablespoon dried or fresh oregano
  • 32 ounces marinara sauce, homemade or paleo/primal-approved
  • 16 ounces soft goat cheese, crumbled (optional)
  • sea salt and fresh cracked black pepper, to taste


  • Preheat oven to 400 degrees.
  • In a large pan, combine beef or venison with onion, green pepper and mushrooms. Cook over medium-high heat, stirring occasionally, until meat is browned and vegetables are soft.  Add garlic, oregano, sea salt and pepper, stir and remove from heat. 
  • Add marinara sauce to the meat/vegetable mixture and stir to combine.  Set aside.
  • Carefully cut butternut squash in half width-wise, separating the round, bulb end from the long skinny end.  Stand the long end up on the freshly cut side, and using a sharp knife, carefully slice away the outer skin (see photos below).
  • Slice into four manageable pieces, and start slicing off thin pieces.  These are your lasagna "noodles."
  • I like to use my trusty spiral vegetable slicer to slice thin butternut squash "chips."  This machine is AMAZING.
  • In a 9x13" pan, spread a small cup of sauce on the bottom of the pan to prevent sticking.
  • Take 1/3 of the butternut "noodles" and spread them on top of the sauce in the pan so they form a thin layer.
  • Cover the butternut layer with 1/2 of the goat cheese crumbles (optional).
  • Cover the goat cheese layer with 1/2 of the remaining meat sauce.
  • Repeat, layering butternut, goat cheese, and sauce. 
  • Top with remaining butternut squash in a thin layer.  Use a broad flat spoon to squish lasagna down into pan evenly.  Bake for 45 minutes until lasagna is bubbling and the top layer of butternut squash is starting to brown.
  • Remove from oven, allow to cool at least 10 minutes before serving.
  • Enjoy!


Posted in dairy free, gluten free, grain free, healthy, italian, lasagna, paleo, primal, recipe