Anti-Inflammatory Zucchini Bagels Low-Carb, Gluten-Free & Nourishing

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

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🧺 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

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👩‍🍳 Instructions

1. 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.

2. Mix dry ingredients

   • In a bowl, combine almond flour, baking powder, turmeric, garlic powder, salt, and pepper.

3. Mix wet ingredients

   • In another bowl, whisk eggs, olive oil, and apple cider vinegar.

   • Stir in shredded mozzarella.

4. Combine

   • Add zucchini and wet mixture to dry ingredients.

   • Mix until a soft dough forms.

5. 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.

6. Top & bake

   • Sprinkle toppings if using.

   • Bake 25–30 minutes until golden and firm.

7. Cool & serve

   • Let cool 10 minutes before slicing.

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🍽️ Serving Ideas

• Spread with avocado or hummus

• Top with smoked salmon & dairy-free cream cheese

• Make mini breakfast sandwiches

• Toast lightly before serving

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❓ 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.