Anti-Inflammatory Zucchini Bagels
Low-Carb • Gluten-Free • Nourishing
Soft on the inside, lightly crisp on the outside, and made with inflammation-friendly ingredients—perfect for breakfast or snacks.
⏱️ Time
Prep: 15 minutes
Bake: 25–30 minutes
Total: ~40–45 minutes
🍽️ Makes
6 bagels
🧺 Ingredients
1½ cups finely grated zucchini (about 1 medium)
1½ cups almond flour
1 tsp baking powder
1 tsp ground turmeric
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper (boosts turmeric absorption)
2 large eggs
1 cup shredded mozzarella (or dairy-free cheese)
1 tbsp olive oil or avocado oil
1 tsp apple cider vinegar
Optional Toppings
Sesame seeds
Everything-bagel seasoning
Pumpkin or sunflower seeds
👩🍳 Instructions
Prep zucchini
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Grate zucchini and squeeze out as much moisture as possible using a clean towel.
Mix dry ingredients
In a bowl, combine almond flour, baking powder, turmeric, garlic powder, salt, and pepper.
Mix wet ingredients
In another bowl, whisk eggs, olive oil, and apple cider vinegar.
Stir in shredded mozzarella.
Combine
Add zucchini and wet mixture to dry ingredients.
Mix until a soft dough forms.
Shape bagels
Divide dough into 6 portions.
Roll each into a ball, flatten slightly, and poke a hole in the center.
Place on baking sheet.
Top & bake
Sprinkle toppings if using.
Bake 25–30 minutes until golden and firm.
Cool & serve
Let cool 10 minutes before slicing.
🍽️ Serving Ideas
Spread with avocado or hummus
Top with smoked salmon & dairy-free cream cheese
Make mini breakfast sandwiches
Toast lightly before serving
❓ Q & A
Q: Why squeeze the zucchini so well?
A: Zucchini holds a lot of water. Removing moisture prevents soggy bagels.
Q: Are these keto-friendly?
A: Yes—almond flour and zucchini keep carbs low. Check cheese carbs if strict keto.
Q: Can I make these dairy-free?
A: Yes. Use dairy-free shredded cheese or omit cheese and add 1 extra tbsp olive oil.
Q: Can I use coconut flour instead of almond flour?
A: Not 1:1. Coconut flour absorbs much more liquid. Use ½ cup coconut flour and add 1 extra egg.
Q: How do I store them?
A:
Fridge: up to 5 days
Freezer: up to 2 months (slice before freezing)
Q: Can I toast them?
A: Yes—toast lightly after slicing for best texture.
Q: Why turmeric + black pepper?
A: Black pepper enhances turmeric’s anti-inflammatory benefits.
