Description
Discover a unique twist on breakfast with our Zucchini Bagels recipe. Learn step-by-step how to infuse fresh zucchini into delicious, homemade bagels today!
Ingredients
- 3 cup (720 ml) s zucchini finely shredded
- 1 1/2 cup (360 ml) low moisture shredded moz zarella cheese
- 1/3 cup (80 ml) coconut flour
- 1 tsp (5 ml) baking powder
- 2 large eggs
- Everything bagel seasoning for topping
Instructions
- Warm up your oven to 400°F and cover a large baking tray with a silicone mat.
- Squeeze the moisture out of the zucchini in small amounts using a cheesecloth, aiming to have 2 cups of it left.
- Combine the zucchini, coconut flour, baking powder, and eggs in a large bowl, stirring until well mixed.
- Place the cheese in a microwave-safe dish and heat until fully melted, around 1 minute total. Do this in 20-second bursts, stirring in between, to avoid burning or overcooking.
- Transfer the zucchini mixture and melted cheese to a food processor and blend until the mixture is uniform. Alternatively, you can mix by hand, though it requires more effort.
- Spoon the mixture into a 1/3 cup measuring cup. Tip the cup over onto the prepared baking sheet, gently shaking to release the batter while maintaining its shape.
- To form the bagels, poke a hole in the center with a finger, then gradually expand it while rounding the edges and top, aiming for a size similar to a cake donut. Smooth the surface as much as possible.
- Liberally sprinkle everything bagel seasoning over the tops of the bagels.
- Bake the bagels for 22-28 minutes or until they achieve a golden brown color.
- Store any leftover bagels in the refrigerator or freezer, and reheat using an oven or toaster oven.
Notes
- Ensure zucchini is thoroughly drained to avoid excess moisture affecting bagel texturenUse room temperature eggs for smoother blending with zucchini mixturenStir melted mozzarella frequently to prevent burning and ensure consistent flavor