Go Back
–+ servings
Zucchini Bagels

Easy Zucchini Bagels You Won't Want to Stop Eating

Delicious and healthy Zucchini Bagels, perfect for a quick breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bagels
Course: Healthy Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 medium Zucchinis Grated and moisture removed
  • 1 cup Almond flour Can substitute with coconut flour
  • ¼ cup Parmesan cheese Or use nutritional yeast for dairy-free
  • 1 large Egg Flax egg works as a vegan substitute
  • 1 teaspoon Baking powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ½ teaspoon Salt
For Topping
  • to taste Sesame seeds or poppy seeds For added crunch and flavor

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions for Zucchini Bagels
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Grate two medium zucchinis and squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a mixing bowl, combine 1 cup of almond flour, ¼ cup of grated Parmesan cheese, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of salt. Mix thoroughly.
  4. Add the grated zucchini and one large egg to the dry ingredients and mix until cohesive.
  5. Divide the dough into six portions and shape each into a bagel on the prepared baking sheet, ensuring a hole in the center.
  6. Sprinkle sesame or poppy seeds on top, if desired.
  7. Bake for about 20-25 minutes until golden brown.
  8. Allow to cool slightly before serving.

Nutrition

Serving: 1bagelCalories: 120kcalCarbohydrates: 8gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure to squeeze out excess moisture from the zucchini to avoid soggy bagels. Almond flour is recommended, and shape bagels with care for even cooking.

Tried this recipe?

Let us know how it was!