Zucchini Bagels

A delightful twist on traditional bagels made with zucchini and almond flour, offering a light, gluten-free alternative packed with flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 bagels

Course: Breakfast, Brunch, Snack

Cuisine: Gluten-Free

Calories: 145

Ingredients Method Notes

Ingredients

Bagel Ingredients

2 cups grated zucchini (about 2 medium zucchinis) Squeeze out excess moisture before use.
1.5 cups almond flour Can substitute with all-purpose flour if not gluten-sensitive.
0.5 cups shredded mozzarella cheese Can use cheddar or feta cheese as alternatives.
2 large eggs Bind the ingredients together.
1 tsp baking powder Helps the bagels rise.
0.5 tsp garlic powder Adds flavor.
0.5 tsp onion powder Adds flavor.
to taste Salt and pepper Adjust according to preference.

Method

Preparation

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine grated zucchini, almond flour, mozzarella cheese, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Mix until a dough forms.
Divide the dough into equal portions and shape them into bagels on the baking sheet.

Baking

Bake for 20-25 minutes or until golden brown.
Let them cool slightly before serving.

Serving

Toast and top with cream cheese, eggs, or your favorite spreads.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, place in a freezer-safe bag and store for up to 3 months.