Zucchini Bagels: An Incredible Ultimate Recipe for Everyone Recipe

Introduction

Zucchini bagels are a delicious and nutritious twist on the classic breakfast favorite. They’re easy to make, gluten-free, and perfect for anyone looking to add more veggies to their day. Let’s dive into this incredible recipe that’s sure to impress.

Ingredients

• 2 cups shredded zucchini (about 1 medium zucchini)
• 1 ½ cups almond flour
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons shredded cheese (optional)
• Sesame or poppy seeds for topping (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. Step 2: Grate the zucchini using a box grater, then squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
3. Step 3: In a large bowl, combine the shredded zucchini, almond flour, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Mix until a dough forms.
4. Step 4: Divide the dough into 4-6 equal portions. Roll each into a ball, poke a hole in the center to form a bagel shape, then flatten slightly.
5. Step 5: If desired, sprinkle the tops with shredded cheese, sesame seeds, or poppy seeds before baking.
6. Step 6: Arrange the bagels on the prepared tray and bake for 25-30 minutes, or until golden brown.
7. Step 7: Remove from the oven and let cool on a wire rack for a few minutes before serving.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or thyme to the dough.
• Swap almond flour for gluten-free flour blend if preferred.
• Try topping with everything bagel seasoning for a savory punch.
• Serve with cream cheese, smoked salmon, or your favorite bagel toppings.

Storage

Store leftover zucchini bagels in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or conventional oven until heated through to preserve their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen zucchini?

Fresh zucchini works best for this recipe. If using frozen zucchini, make sure to thaw and squeeze out all excess moisture thoroughly before mixing.

Are these bagels gluten-free?

Yes, this recipe uses almond flour instead of wheat flour, making it suitable for a gluten-free diet.

Zucchini Bagels: An Incredible Ultimate Recipe for Everyone Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

Delicious and healthy Zucchini Bagels that are easy to make, gluten-free, and perfect for a low-carb diet. These bagels combine shredded zucchini, almond flour, and flavorful spices to create a moist, savory treat that can be enjoyed warm or stored for later.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4–6 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups shredded zucchini (about 1 medium zucchini)
• 1 ½ cups almond flour
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper

Optional Toppings

• 2 tablespoons shredded cheese (optional)
• Sesame or poppy seeds for topping (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Zucchini: Grate the zucchini using a box grater. Then, squeeze out the excess moisture using a clean kitchen towel or cheesecloth to avoid soggy bagels.
3. Mix Ingredients: In a large bowl, combine the shredded zucchini, almond flour, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Stir the mixture well until a dough forms.
4. Shape Bagels: Divide the dough into 4 to 6 equal portions. Roll each portion into a ball and then poke a hole in the center with your finger to create the classic bagel shape. Flatten each slightly for even baking.
5. Add Toppings: If desired, sprinkle the tops of the bagels with shredded cheese, sesame seeds, or poppy seeds to add extra flavor and texture.
6. Bake: Place the shaped bagels on the prepared baking tray. Bake in the preheated oven for 25 to 30 minutes, or until the bagels turn golden brown and firm to the touch.
7. Cool: Remove the bagels from the oven and transfer them to a wire rack to cool for a few minutes. This helps them set and improves texture.
8. Enjoy: Serve the zucchini bagels warm, or store in an airtight container in the refrigerator for later enjoyment.

Notes

• Squeezing out excess zucchini moisture is crucial to prevent soggy bagels.
• You can customize the toppings to your preference, such as using different seeds or cheeses.
• These bagels are gluten-free and low-carb, making them suitable for ketogenic and diabetic-friendly diets.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
• Reheat in a toaster oven or conventional oven for best texture.

Keywords: Zucchini bagels, gluten free bagels, low carb bagels, healthy breakfast, almond flour bagels, vegetable bagels, keto friendly bagels