Irresistible Zucchini Bagels
These soft, delicious zucchini bagels are a healthy, gluten-free twist on a breakfast classic, packed with flavor and perfect for customization.
Ingrédients
Main Ingredients
- 2 medium zucchinis Ensure zucchinis are fresh.
- 1 cup almond flour Can substitute with coconut flour, adjust quantity.
- 1/4 cup grated Parmesan cheese For dairy-free version, use nutritional yeast.
- 1 large egg Can replace with flaxseed mixture for vegan.
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Sesame seeds or poppy seeds (optional for topping) Adds flavor and visual appeal.
Instructions
Preparation
- Start by gathering all your ingredients.
- Grate the zucchinis using a box grater or food processor and squeeze out excess moisture.
- In a large mixing bowl, combine the almond flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Stir thoroughly.
- In the same bowl, incorporate the squeezed zucchini and the large egg into your dry mixture. Mix until fully combined.
- Divide the mixture into six equal portions and shape each into a bagel, forming a hole in the center.
Baking
- Preheat your oven to 375°F (190°C).
- Place the shaped bagels on a lined baking sheet. If desired, sprinkle with sesame or poppy seeds.
- Bake for 20 to 25 minutes until golden brown.
- Once done, let the bagels cool slightly on a wire rack.
Serving
- Serve warm with your favorite spreads or toppings.
Notes
Store in an airtight container in the fridge for up to a week, or freeze for up to three months. Maintain moisture removal from zucchini to prevent sogginess.