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Zucchini Bagels

Enjoy these warm, chewy, and low-carb zucchini bagels, perfect for breakfast or as a snack, without sacrificing taste.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Bagel Base Ingredients
  • 1 cup shredded zucchini (squeezed dry) Ensure it is well-drained.
  • 1.5 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon garlic powder Optional
  • 1.5 cups shredded mozzarella cheese
  • 2 oz cream cheese
  • 2 large eggs
  • 1 tablespoon everything bagel seasoning Optional for topping

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Squeeze out as much moisture as possible from the shredded zucchini using a clean towel. Set aside.
Mixing Ingredients
  1. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second intervals until melted and smooth, stirring in between.
  2. In a large bowl, mix almond flour, coconut flour, baking powder, salt, and garlic powder if using.
  3. Add the melted cheese mixture, zucchini, and one egg to the dry ingredients. Mix until a dough forms (you may need to knead with your hands).
Shaping the Bagels
  1. Divide the dough into 6 equal parts. Roll each into a rope and shape into a bagel. Place on the prepared baking sheet.
  2. Beat the second egg and brush it over the tops of each bagel. Sprinkle with everything bagel seasoning if desired.
Baking
  1. Bake for 15–18 minutes or until golden brown and firm to the touch. Cool on a wire rack before slicing.

Notes

These bagels can be stored in an airtight container in the fridge for 3-5 days or frozen for up to a month. Reheat to revive their chewy texture.