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Zucchini Bagels

Zucchini Bagels: Chewy, Low-Carb Delight You’ll Crave

Zucchini Bagels are a deliciously satisfying low-carb treat, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 bagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Bagels
  • 1 medium Zucchini Shredded and well-drained
  • 1 cup Almond Flour A gluten-free base
  • 2 large Eggs Can use flax eggs for vegan option
  • 1 tsp Baking Powder Essential for lightness
  • 1 tsp Garlic Powder Can use minced garlic
  • 1 tsp Onion Powder Fresh onion can be substituted
  • 1 tsp Salt To enhance flavor
  • 1/2 tsp Pepper Adjust to taste
  • 1/2 cup Shredded Cheese Optional; low-carb type if preferred
  • 2 tbsp Sesame or Poppy Seeds Optional for topping

Equipment

  • oven
  • baking tray
  • parchment paper
  • box grater
  • mixing bowl
  • kitchen towel
  • fork or spatula

Method
 

Step‑by‑Step Instructions for Zucchini Bagels
  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Grate the zucchini and squeeze out the excess moisture with a kitchen towel.
  3. In a mixing bowl, combine zucchini, almond flour, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Mix until just combined.
  4. Divide the dough into 4 to 6 portions, shape them into bagels by rolling into a ball and creating a hole in the center.
  5. Sprinkle shredded cheese, sesame, or poppy seeds on top if desired.
  6. Bake for 25 to 30 minutes until golden brown and firm.
  7. Allow to cool on a wire rack for at least 10 minutes before serving.

Notes

These zucchini bagels are a fantastic gluten-free, low-carb alternative for breakfast or snacks. Store in an airtight container or freeze for longer shelf life.