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–+ servings
Zucchini Bagels

Delicious Zucchini Bagels for a Healthy Low-Carb Treat

These delicious zucchini bagels are a healthy low-carb treat, packed with fresh veggies and perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 bagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagels
  • 2 cups Zucchini Grated and squeezed to remove excess moisture
  • 2 large Eggs Essential for structure
  • 1 cup Almond Flour Low-carb alternative
  • 1 cup Shredded Mozzarella Dairy-free alternatives available
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tbsp Everything Bagel Seasoning Optional for topping

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Grater
  • mixing bowl
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C), line a baking sheet with parchment paper and lightly grease it.
  2. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large mixing bowl, combine the grated zucchini, eggs, almond flour, shredded mozzarella, baking powder, salt, and garlic powder.
  4. Divide the dough into equal portions and shape them into bagel forms, placing them on the prepared baking sheet.
  5. Sprinkle the shaped bagels with everything bagel seasoning or your choice of toppings.
  6. Bake the bagels for 20-25 minutes until golden brown and firm.
  7. Remove from the oven, let them cool slightly on the baking sheet, then transfer to a wire rack.

Nutrition

Serving: 1bagelCalories: 150kcalCarbohydrates: 6gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Squeeze zucchini thoroughly to avoid sogginess and consider using a silicone mold for uniform shapes. Freeze individually for longer storage.

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