Zucchini Bagels
The Zucchini Bagels You Didn’t Know You Needed
Ever found yourself craving a warm, chewy bagel without the extra carbs? Zucchini Bagels offer a deliciously healthy twist that makes your taste buds sing! With a mix of creamy, satisfying flavors and a texture that’s downright irresistible, these bagels are sure to become your new favorite, whether for breakfast, lunch, or a midnight snack!
Why Make This Recipe
You’re probably wondering why you should whip up a batch of these zucchini-filled delights. Here are a couple of reasons that’ll make you want to dive right in:
- Quick and Easy: Ready in under 30 minutes, they’re perfect for beginner bakers and seasoned pros alike!
- Family-Friendly: Everyone loves a good bagel, and with zucchini hidden inside, these are a sneaky way to get more veggies into your kids’ diets. Sneaky mom/dad points unlocked!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 medium zucchinis, grated
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Sesame seeds (optional, for topping)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes to release moisture.
- Squeeze out excess moisture from the zucchini using a clean kitchen towel. Don’t skip this step— soggy bagels are a no-go!
- In a large mixing bowl, combine the zucchini, almond flour, coconut flour, eggs, baking powder, salt, garlic powder, and onion powder. Mix well until fully combined.
- Shape the mixture into bagel forms and place them on the prepared baking sheet.
- Sprinkle sesame seeds on top if desired.
- Bake for 20-25 minutes or until the bagels are golden brown.
- Allow to cool slightly before serving. Enjoy with your favorite toppings!
How to Make Zucchini Bagels (Overview)
Making these bagels is as easy as 1-2-3! Start by prepping the zucchini; letting it sit helps it shed some moisture. Then, mix all the ingredients until they come together in a glorious dough. Finally, shape, bake, and voila—warm, healthy bagels await! Pro tip: Shape them tightly for that chewy bagel texture. Who wants a flat bagel? Not us!
How to Serve Zucchini Bagels
These bagels are like a blank canvas for your culinary creativity! Enjoy them warm with:
- Cream cheese and smoked salmon for that classic brunch vibe.
- Avocado and fresh herbs for a crunchy, green delight.
- A smear of peanut butter and honey for a sweet snack.
Imagine biting into a warm bagel topped with luscious cream cheese, the aroma wafting through the air—pure bliss!
How to Store Zucchini Bagels
Leftovers? No problem! These bagels keep well in the fridge for up to 4 days. Just pop them in a sealed container. Want to make-ahead? Freeze them for up to 3 months. For a quick snack, just reheat in the oven or toaster for that freshly baked taste!
Tips to Make Zucchini Bagels
- Patience is key: Always squeeze out as much moisture from the zucchini as possible for the best texture.
- Switch it up: Try different spices or herbs for unique flavors. Italian seasoning? Yes, please!
- Consistency matters: If your dough seems too wet, toss in a bit more almond flour, but don’t overdo it.
Variation
Want to take it a step further? Try adding shredded cheese or even diced jalapeños for a spicy kick! Feeling adventurous? Swap the eggs for flaxseed eggs for a vegan version—just as good!
FAQs
Can I make these bagels gluten-free?
Absolutely! Just ensure your almond and coconut flour are gluten-free certified.
What can I use instead of almond flour?
You could use oat flour, but it might change the texture. Experiment and see what you like!
Can I make these bagels ahead of time?
Yes! Bake them and store them in the fridge for a quick breakfast or snack throughout the week.
📌 Pin this recipe for your next cozy dinner night!
Zucchini Bagels
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the grated zucchini with a pinch of salt and let it sit for about 10 minutes to release moisture.
- Squeeze out excess moisture from the zucchini using a clean kitchen towel.
- In a large mixing bowl, combine the zucchini, almond flour, coconut flour, eggs, baking powder, salt, garlic powder, and onion powder.
- Mix well until fully combined.
- Shape the mixture into bagel forms and place them on the prepared baking sheet.
- Sprinkle sesame seeds on top if desired.
- Bake for 20-25 minutes or until the bagels are golden brown.
- Allow to cool slightly before serving.
