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–+ servings
Zucchini Bagels

Delicious Zucchini Bagels: Your New Gluten-Free Favorite

Zucchini Bagels are a light, gluten-free alternative that offers a savory punch, making them a delightful breakfast choice.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 bagels
Course: Breakfast
Cuisine: Gluten-Free
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagel Dough
  • 1 cup Zucchini Grated and moisture squeezed out
  • 1 cup Almond Flour Can substitute with coconut flour
  • 2 large Eggs
  • 1 tsp Baking Powder Ensure gluten-free
  • 1 tsp Garlic Powder Fresh minced garlic can be used
  • 1 tsp Onion Powder Diced fresh onion can be used
  • 1 tsp Salt Optional for low-sodium diets
  • 1/2 tsp Pepper
For Toppings (Optional)
  • 1 cup Shredded Cheese Can replace with nutritional yeast
  • 2 tbsp Sesame or Poppy Seeds

Equipment

  • Oven
  • Mixing Bowl
  • Baking tray
  • Parchment Paper
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
  3. In a large mixing bowl, combine zucchini, almond flour, eggs, baking powder, garlic powder, onion powder, salt, and pepper.
  4. Divide the dough into 4 to 6 parts, roll into balls, and shape into bagels.
  5. Sprinkle shredded cheese or seeds on top of each shaped bagel if desired.
  6. Place bagels on the lined baking tray and bake for 25 to 30 minutes until golden brown.
  7. Remove from oven and cool on a wire rack for a few minutes before slicing.

Nutrition

Serving: 1bagelCalories: 120kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Squeeze excess moisture from zucchini for optimal texture. Store leftover bagels in an airtight container in the fridge for up to a week.

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