These zucchini bagels are a fun way to enjoy zucchini. They are fluffy, chewy and topped with everything bagel seasoning. Plus they are only 5 ingredients!
I am always trying to find new and creative ways to use zucchini. I especially love using zucchini to create low carb recipes like my zucchini tortillas, cheesy zucchini muffins and zucchini grilled cheese. And now I’m sharing zucchini bagels.
Texture of Zucchini Bagels
I’m not going to pretend that these taste just like regular bagels. They don’t. But they make a good bread substitute. They also have a little bit of a chewy texture, like bagels. With the addition of the everything bagel seasoning, these do resemble bagels.
Drying the Zucchini
Zucchini contains a lot of moisture so you need to wring dry the zucchini before using it.
- The best way to do this is with a cheesecloth or similar cloth that is thin and porous.
- Don’t try to wring dry the zucchini all at once. Do it in small batches to remove as much moisture as possible.
Mozzarella
The key to achieving the chewy texture is with melted mozzarella cheese. The mozzarella cheese is incorporated throughout the batter.
Make sure to use pre-shredded low moisture mozzarella. Fresh mozzarella has too much moisture and will make the batter too wet.
Shaping the Bagels
The batter will be wet and more like a thick batter than a dough. You will need to pack it into a measuring cup and then release it onto your prepared baking sheet. Even though the batter is wet, it should be easy to shape.
Start by making a hole in the center. Using your hands, gradually widen the hole and smooth and round the surface to shape into a donut shape. You can see some step by step photos I did when making my cauliflower bagels for reference.
Size of the bagels
These bagels are smaller than your standard bagel. They are about the size of a cake donut. They will rise and spread in the oven, but not significantly.
Zucchini Bagels (Low Carb, Keto)
Ingredients
- 3 cups zucchini finely shredded
- 1 ½ cup low moisture shredded mozzarella cheese
- 1/3 cup coconut flour
- 1 tsp baking powder
- 2 large eggs
- everything bagel seasoning for topping
Instructions
- Preheat oven to 400°F. Line a large baking sheet with silicone baking mat.
- Wring dry the zucchini in small batches, using a cheesecloth. You should be left with 2 cups of shredded zucchini.
- In a large bowl, add zucchini, coconut flour, baking powder, and eggs. Mix until everything is evenly combined.
- In a microwave-safe bowl, add cheese. Melt cheese in microwave. This should take about 1 minute to completely melt. You should melt the cheese in 20 second intervals so that you don't risk burning or overcooking the cheese. Stir after each interval, until cheese is completely melted and uniformly smooth.
- Add zucchini batter and melted cheese into food processor and pulse until evenly combined. You can also do this by hand but it will take more effort.
- Pack batter into a 1/3 cup measuring cup. Turn the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup.
- To shape bagels, use one finger to create a hole in the center. Then slowly widen and stretch out the hole. Use your hands to round the edges and top of the bagel. When you are finished, the bagel should be about the size of a cake donut. Smooth the surface of the bagel the best you can.
- Sprinkle surface of bagels generously with everything bagel seasoning.
- Bake bagels for about 22-28 minutes or until tops are golden brown.
- Store any uneaten bagels in fridge or freezer. Reheat in oven or toaster oven.
Notes
- Slightly adapted from Wholesome Yum.
- When measuring the 3 cups of zucchini, measure it after it has been shredded and do not pack the zucchini into the cup. I used approximately 2 zucchini but you may need more or less depending on the size of your zucchini.
- After you wring dry the zucchini, it will be balled up. Loosen the shreds from the balls before measuring to see if you have 2 cups of dried zucchini.
- Make sure to use pre-shredded low moisture mozzarella cheese. Fresh mozzarella has too much moisture.
- I used part skim low moisture shredded mozzarella.
- Coconut flour is very absorbent so be careful to not use too much. Measure coconut flour by spooning the flour into your measuring cup and then use a straight edge to level off the top.
- I use this cheesecloth.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
