Description
Soft, fluffy, and slightly savory bagels made with grated zucchini for added moisture and nutrition. These zucchini bagels can be made keto-friendly, gluten-free, or with almond flour for a healthy twist. Perfect for breakfast, sandwiches, or a snack.
Ingredients
🛒 Ingredients (makes 6–8 bagels):
For the Bagels:
1 ½ cups almond flour (or all-purpose flour)
1 cup grated zucchini, squeezed dry
2 large eggs
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
2 tablespoons grated Parmesan or cheddar cheese (optional)
For Topping (optional):
Sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
📝 Instructions:
Step 1: Prepare Zucchini
Preheat oven to 375°F (190°C).
Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towel.
Step 2: Mix Dough
In a large bowl, whisk eggs. Stir in zucchini, almond flour, baking powder, baking soda, salt, and optional spices or cheese. Mix until well combined. Dough should be slightly sticky but manageable.
Step 3: Shape Bagels
Divide dough into 6–8 portions. Roll each portion into a ball, then create a hole in the center with your finger to form a bagel shape. Place on a parchment-lined baking sheet. Sprinkle toppings if using.
Step 4: Bake
Bake for 20–25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool slightly.
Step 5: Serve
Enjoy warm or toasted. Slice and add cream cheese, avocado, or your favorite sandwich fillings.
Notes
- Moisture Tip: Make sure zucchini is well-drained to avoid soggy bagels.
- Keto Option: Use almond flour and skip cheese for a low-carb version.
- Make Ahead: Store in an airtight container for up to 3 days or freeze for longer storage.
- Mini Bagels: Halve the portion size to make small, snack-sized bagels.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American