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A stack of golden-brown zucchini bagels topped with poppy and sesame seeds on a wooden board, ready to be enjoyed.
Layla

Wholesome Zucchini Bagels

These savory zucchini bagels are a healthier, flavorful twist on a classic, perfect for breakfast or a light snack. Easy to make and wonderfully satisfying!
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bagels
  • 2 medium zucchini shredded and squeezed very dry (about 1.5 - 2 cups once squeezed)
  • 1.5 cup all-purpose flour or whole wheat flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 large egg beaten
  • 0.5 cup shredded cheddar cheese or mozzarella, optional but recommended for flavor and binding
For the Topping
  • 1 tbsp sesame seeds or everything bagel seasoning
  • olive oil spray for baking sheet and bagels

Equipment

  • Box Grater
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Wire Rack
  • Clean kitchen towel

Method
 

Prepare Zucchini and Oven
  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in the center of a clean kitchen towel or several layers of paper towels. Firmly squeeze out as much excess liquid as possible. This step is crucial for non-soggy bagels. You should aim to remove about 1/2 cup to 3/4 cup of liquid.
Mix the Dough
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until well combined.
  2. Add the squeezed, dry zucchini, the beaten egg, and the shredded cheese (if using) to the dry ingredients.
  3. Use a spatula or your hands to mix everything together until just combined and a soft, slightly sticky dough forms. Be careful not to overmix.
Shape and Bake
  1. Divide the dough into 8 equal portions. Lightly flour your hands if the dough is too sticky.
  2. Take each portion and roll it into a ball, then gently flatten it slightly. Using your finger or the handle of a wooden spoon, create a hole in the center of each flattened ball, shaping it into a bagel.
  3. Place the shaped zucchini bagels onto the prepared baking sheet, leaving some space between each.
  4. Lightly spray the tops of the bagels with olive oil spray. Sprinkle generously with sesame seeds or everything bagel seasoning.
  5. Bake for 25-30 minutes, or until the bagels are golden brown and firm to the touch. For even browning, you can flip them gently halfway through the baking time.
  6. Remove from the oven and let the bagels cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Serve
  1. Serve warm or at room temperature. Enjoy them plain, with cream cheese, or as a base for a breakfast sandwich!

Notes

The key to perfect zucchini bagels is thoroughly squeezing out all the excess moisture from the grated zucchini. Don't skip or rush this step!
For extra flavor, experiment with different cheeses (like feta or Parmesan) or add fresh herbs like chopped chives or dill to the dough.
Store leftover bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can also be frozen for longer storage; reheat in a toaster or oven for best results.