Anti-Inflammatory Zucchini Bagels

🛒 Ingredients You’ll Need:

• The Nourishing Base:
  • 2 cups Shredded zucchini: Packed with moisture and antioxidants. 🥒
  • 1 ½ cups Almond flour: A healthy, low-glycemic, and grain-free flour option. 🌾
  • 2 Large eggs: To perfectly bind the dough and add a protein boost. 🥚
• The Flavor & Lift:
  • ½ cup Shredded mozzarella or parmesan (optional, for a delicious cheesy exterior). 🧀
  • 1 tsp Baking powder: To help them get nice and fluffy. 🥯
  • ½ tsp Garlic powder & ½ tsp Onion powder: For that classic savory aroma. 🧄
  • A pinch of sea salt: To balance the flavors. 🧂
• The Masterpiece Crunch:
  • 2 tbsp Everything Bagel seasoning (or a mix of black and white sesame seeds). ✨

👨‍🍳 Step-by-Step Instructions:

1. Prep Your Station

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, or grease a silicone bagel mold tray to ensure your bagels don’t stick. 🌡️📜

2. Squeeze the Zucchini (Crucial Step!)

Shred your fresh zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as humanly possible! Removing the moisture guarantees your bagels bake up perfectly thick and sturdy rather than soggy. 🥒💪💨

3. Build the Dough Mix

In a large mixing bowl, combine the thoroughly squeezed zucchini, almond flour, eggs, baking powder, garlic powder, onion powder, sea salt, and half of the shredded cheese if you are using it. Stir the mixture together until a thick, uniform dough forms. 🥣🌪️

4. Shape Your Bagels

Divide the dough into 4 equal portions. Roll each portion into a log shape on the parchment paper and connect the ends to form a classic bagel ring, leaving a clear hole in the middle. Alternatively, drop the dough smoothly into your silicone bagel molds. 🥯🙌

5. Add the Beautiful Topping

Scatter the remaining cheese over the tops of your shaped rings, followed by a generous sprinkle of Everything Bagel seasoning or sesame seeds for that signature artisan look and texture contrast. 🧀✨

6. Bake to Golden Perfection

Pop the tray into the oven and bake for 20–25 minutes until the tops are beautifully set, bubbly, and a perfect deep golden brown. ⏲️🔥

7. Cool & Enjoy

Remove the bagels from the oven and let them cool on the pan for 10 minutes before moving them to a wire rack. This cooling time allows the almond flour base to firmly set. Slice them open and serve hot! 🍽️🎉😋

✨ Chef’s Recipe Notes:

• Serving Suggestions: These bagels are incredibly versatile! Slice them in half and toast them up, then smother them with a thick layer of avocado mash, cream cheese, or even use them as a sandwich base for your morning scrambled eggs. 🥑🥚
• Storage Tip: Store any leftover bagels in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Just pop a sliced bagel straight into the toaster whenever you’re ready to eat! ❄️⏳