Can I use different types of flour for Zucchini Bagels?

Yes, you can substitute almond flour with coconut flour or other gluten-free flours. However, you may need to adjust the amount because coconut flour is highly absorbent, requiring less than almond flour. Keep in mind that this may slightly change the flavor and texture.

How do I store leftover Zucchini Bagels?

Store leftover Zucchini Bagels in an airtight container in the refrigerator for up to three days. To restore their original texture, reheat them in a toaster or oven briefly before serving.

Can I freeze Zucchini Bagels?

It's generally not recommended to freeze these bagels as they might become soggy upon thawing. Instead, make them fresh and enjoy them over a few days for the best texture.

Are Zucchini Bagels suitable for a keto diet?

Yes, Zucchini Bagels are a great option for those following a keto diet. They are low in carbohydrates and high in healthy fats from almonds and cheese, making them a nutritious addition to your meal plan.

What can I serve with Zucchini Bagels?

Zucchini Bagels pair wonderfully with cream cheese, smoked salmon, avocado, or even eggs. They also complement soups and salads nicely, making them a versatile addition to any meal.

Zucchini Bagels

Ingredients

Units Scale

2 cups grated zucchini
1 cup almond flour
1/2 cup shredded mozzarella cheese
2 large eggs
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Sesame seeds or everything bagel seasoning (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine the grated zucchini with salt and let it rest for 10 minutes to draw out excess moisture.
Squeeze out as much moisture from the zucchini as you can using a clean towel.
Mix the drained zucchini, almond flour, mozzarella cheese, eggs, baking powder, garlic powder, black pepper, and optional toppings until well combined.
Shape the mixture into bagel forms on the prepared baking sheet.
Sprinkle sesame seeds or everything bagel seasoning on top if desired.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Let the bagels cool slightly before serving.

Notes

Squeeze out as much moisture from the zucchini as possible for the best texture. You can substitute almond flour with coconut flour, but reduce the quantity slightly.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 bagel
Calories: 150
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg