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

Paleo Mediterranean "Pasta" Salad

Posted on July 12, 2013 by PBC Admin | 0 Comments

After trying this recipe you will wonder why you ever bothered to put pasta into your summer salads... it's that good.

Paleo Mediterranean" Pasta" Salad

Salad Ingredients:

  • 1 medium tomato, diced
  • 1 large cucumber, diced
  • 1 large green bell pepper, diced
  • 5 green onions, chopped
  • 2 medium zucchini, peeled and julienned into "noodles"
  • 1/4 cup sliced black or kalamata olives
  • 1/4 cup goat feta (optional) 

Mediterranean Dressing Ingredients:

  • 1/4 cup olive oil
  • juice from 1 fresh lemon
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried or fresh oregano
  • 1 teaspoon sea salt
  • cracked black pepper, to taste


  • Combine dressing ingredients and stir until well-mixed.  Add to vegetables in a large bowl and toss to combine.  Serve fresh or chilled. Refrigerate for up to one week. 

Posted in basil, coleslaw, cucumber, delicious, dressing, gluten free, glutenfree, goat cheese, grain free, lemon, olives, paleo, pasta, primal, salad, side dish, vegetables, zucchini

Paleo Bacon Alfredo with Wild Pheasant

Posted on May 15, 2013 by PBC Admin | 1 Comment

Let’s be honest.  Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods.   Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving.   This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs.  While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.

In our house, wild pheasant is a staple.  We hunt so we can provide a sustainable wild game food source and also because we enjoy it.  You can easily substitute chicken in this recipe.

Some will argue with me that goat cheese is not paleo.  The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well.  However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter.  This is a personal choice you will need to make for yourself.

Paleo Bacon Alfredo with Wild Pheasant

Prep time 30 mins. Serves 4.


  • 1 large zucchini
  • 6 oz. goat cheese
  • 6 oz. coconut milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • 4 strips of bacon, chopped small
  • 2-4 wild pheasant fillets (or 2 chicken breasts)
  • 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
  • cherry tomatoes, sliced
  • fresh basil, julienned

Equipment:  If you don’t have a julienne vegetable peeler, I highly recommend you find one.  This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store.  Both devices make excellent paleo “noodles” out of many types of vegetables.


  • Peel zucchini lengthwise on all sides.  I usually stop when I get to the seeds in the middle.  Place in a microwave-safe bowl and set aside. 
  • Slice tomatoes and julienne fresh basil.  Set aside.
  • In  a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally.  Add garlic, onion powder, salt and pepper and stir until combined.  Add chopped bacon and stir.  Set aside.
  • Wash and pat dry pheasant fillets and salt on both sides.  Melt your fat of choice in a skillet over medium high heat.  Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness).  Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
  • Microwave zucchini noodles on high for 2 minutes.  Plate on individual dishes.  Top with warm alfredo sauce, sliced pheasant, tomatoes and basil.  Enjoy!

Posted in alfredo, bacon, basil, garlic, gluten free, goat cheese, grain free, paleo, pasta, pheasant, primal, recipe, sauce, soy free, wild game, zucchini