Zucchini Bagels
Deliciously healthy bagels made with zucchini and cheese, perfect for breakfast, brunch, or snacks.
Ingredients
Main Ingredients
- 2 medium zucchinis Grated and excess moisture removed.
- 1 cup almond flour Can substitute with coconut flour if needed.
- ¼ cup grated Parmesan cheese A substitute for nutritional yeast can be used for a dairy-free version.
- 1 large egg Can substitute with a flax egg for vegan options.
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- to taste sesame seeds or poppy seeds Optional for topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
Mixing
- In a mixing bowl, combine the almond flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Mix until well combined.
- Add the grated zucchini and egg to the dry mixture and stir until combined.
Shaping
- Divide the mixture into six equal portions and shape each into a bagel on the prepared baking sheet. Make sure to create a hole in the center.
- Sprinkle sesame or poppy seeds on top if desired.
Baking
- Bake in the preheated oven for about 20-25 minutes, or until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
Zucchini Bagels are freezer-friendly. Wrap each bagel in plastic wrap and store in a freezer-safe bag for up to three months.