Healthy Zucchini Bagels – Gluten-Free & Baked

So the story with these zucchini bagels actually started when I was mid-chaos on a Saturday morning, trying (and sort of failing) to feed everyone something less sugary than cereal. My youngest was dead-set against veggies (“Green things are for rabbits!”), but once, kind of by accident, I stumbled onto this—baked, gluten-free zucchini bagels that somehow vanish before lunch. Not gonna lie, I still can’t figure out how the dog managed to swipe two off the cooling rack last Easter, but that’s another tale!

Why I Keep Making These (Besides the Vanishing Act)

I reach for this recipe whenever I need breakfast to feel like more than just survival. My family goes goofy for these bagels because they’re soft and just a bit toothsome (can I say that?), and if I don’t mention there’s zucchini inside, even my too-cool nephew asks for seconds—until he sees the green specks, then it’s over. Oh, and I love how baking them means I don’t have to hover over boiling water (which, between us, is always kind of a pain; who thought poaching bagels was a good idea for the half-awake?).

What Goes in ‘Em (and What You Can Swap)

• 1 cup grated zucchini (sometimes I squeeze out the liquid, sometimes—eh, not so much; both work)
• 2 cups gluten-free flour blend (Grandma claims “Bob’s is best,” but whatever you’ve got—cup4cup, almond, works too)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (or a smidge more, if you’re like me and live dangerously)
• 1/2 cup plain Greek yogurt (regular yogurt is fine, or coconut yogurt if you wanna go dairy-free—tried it once, came out just fine thank you very much)
• 2 eggs (large, but I’ve also used three of those tiny backyard eggs from a friend—turned out rich but a tad drier)
• 1 tablespoon olive oil (I’ve used melted coconut oil in a pinch, though it adds a hint of, well, coconut)
• Optional: A dash of garlic powder, Italian herbs, or even everything-bagel seasoning for the topping

How I Actually Make These (Step-by-Step—and Sideways)

1. First, preheat your oven to 375°F (190°C). This is where I usually forget and then blame the oven when things don’t bake right. So, you know—double-check.
2. Grab a biggish bowl. Throw in grated zucchini, gluten-free flour, baking powder, baking soda, and salt. If your zucchini’s looking soggy, maybe wring it out with a clean tea towel, but honestly? Sometimes I skip it anyway.
3. Make a little well in the center—don’t overthink this—and toss in yogurt, eggs, and oil. Stir with a sturdy wooden spoon (I occasionally resort to using my hands, gets messy but fun).
4. Mix until just combined. If it looks a bit sticky or weird, don’t panic; bagel dough’s not supposed to be silky smooth. This is where I sneak a taste, just to check the salt (though technically you shouldn’t eat raw dough—call me a rebel).
5. With lightly floured hands, shape dough into six to eight chunky rings, about bagel-size. If you don’t care if they’re perfect, you’re in good company. Place them onto a parchment-lined tray, spaced just a bit apart so they don’t play bumper-cars.
6. Brush tops with a little olive oil if you remember, then sprinkle with seasoning (or nothing, it’s still good). I once did a mix of sesame seeds and everything-bagel seasoning—turns out, the more stuff on top, the quicker my kids snatch ’em.
7. Bake for 22–27 minutes, or until they’re golden-ish and no longer doughy in the middle. I usually check one at 22 just to be on the safe side; nobody likes a gummy bagel. Cool for a few minutes before moving them— they’re fragile, like a thrill ride for clumsy hands.

Things I Learned (The Honest Notes)

• If you skip squeezing the zucchini, sometimes the centers are a tad soggy, but honestly, a good toast sorts it out.
• Don’t overbake—even if you think they look pale; gluten-free dough gets tough fast. (Ran that experiment so you don’t have to.)
• If your dough’s way too sticky, just toss in another spoonful of flour. Not rocket science.

Variations I’ve Tried (Plus One Not to Bother With)

I’ve subbed out the yogurt for coconut milk yogurt when cooking for a vegan buddy—made it extra tender, actually! Swapped in grated carrot once; it looked wild but went over well. Tried adding a drizzle of honey instead of oil one time—let’s just say, that batch went straight to the birds. Live and learn.

Stuff You’ll Need (But Here’s a Hack)

• Box grater for the zucchini (or just blitz it in a food processor—honestly, I did it with a fork once in a rental cabin, took ages but worked)
• Mixing bowl
• Baking tray & parchment paper (a well-oiled skillet will do if you’re in a bind)

How to Store Them (If You Somehow Have Leftovers)

Sling them in a zip top bag in the fridge for up to 3 days. They can get a bit chewy day two, but pop ’em in the toaster and boom, good as new. But, in my house, I’d be amazed if they actually lasted that long—maybe I need to make a double batch next time.

Serving ‘Em Up, My Way

I’m all about cream cheese with a heap of chives (just like Mum used to do), but my kids love theirs warm with peanut butter or even jam—yep, zucchini and jam, surprisingly magical. Occasionally, we do breakfast bagel-wiches: egg, a sprinkle of cheddar, and a spoonful of salsa. Not traditional, but delicious. Looking for more brunch ideas? Check out Minimalist Baker or Oh She Glows—I’ve picked up a few tricks form them.

Real-Deal Tips (A Few I Learned the Hard Way)

• Don’t try to rush the baking time. Once, I bumped the oven hotter and everything looked golden but was raw in the center—bad idea.
• If you use coconut yogurt, they brown less—don’t wait for color, just check for doneness.
• When in doubt, let them cool a full ten minutes. I know, the smell’s outrageous, but they’ll hold together better if you wait.

Frequently Asked Questions (And My Off-the-Cuff Replies)

• Do I really need to squeeze the zucchini dry? If you want ‘em fluffier, yeah, give it a squeeze, but honestly, I only bother if I’ve got time. Sometimes it makes no difference.
• How do I make these totally dairy-free? Use coconut or almond yogurt (I like the unsweetened kind), and swap olive oil for butter if you’re using that.
• Can I freeze these bagels? Yep, toss cooled bagels in a freezer bag, squeeze out the air, and freeze up to a month. Thaw on the counter or zap in the toaster. They taste pretty close to just-baked, in my opinion.
• Why are my bagels a bit dense? Honestly, could be too much flour, or not enough air whipped in. Next time, mix a little less or try a lighter hand. And don’t forget to check your baking powder—if it’s ancient, it won’t give much lift!
• Mine stuck to the tray! Ugh, been there. Parchment’s your friend, but if you’re fresh out, rub the pan with a little oil and a bit of flour. Or just accept a few ragged bottoms, I guess?

Anyhow, that’s my rickety path to healthy zucchini bagels. They’re nothing fancy, but I swear, there’s something magic about baked gluten-free bread when you give it a try from scratch, even when life’s a bit bananas—and yes I’ve made banana bagels too, but that’s a story for another rainy day!

★★★★★ 4.20 from 32 ratings

Healthy Zucchini Bagels – Gluten-Free & Baked

yield: 6 bagels

prep: 20 mins

cook: 25 mins

total: 45 mins

Enjoy delicious, fluffy, and wholesome zucchini bagels that are gluten-free and baked instead of fried. Perfect for a nutritious breakfast or snack, these bagels are loaded with veggies and made with simple, healthy ingredients.

🖨️ Print Pin Recipe

Ingredients

• 1 1/4 cups gluten-free all-purpose flour
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds (for topping)

Instructions

1. 1
   Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, combine grated zucchini, eggs, and Greek yogurt. Mix well.
3. 3
   Add gluten-free flour, baking powder, sea salt, and garlic powder to the wet ingredients. Stir until a thick dough forms.
4. 4
   Divide the dough into 6 portions. Roll each into a rope and shape into a bagel. Place on the prepared baking sheet.
5. 5
   Sprinkle sesame seeds on top of each bagel. Bake for 22-25 minutes or until golden and cooked through.
6. 6
   Let cool slightly before serving. Enjoy warm or at room temperature.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110cal

Protein: 5 gg

Fat: 2.5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 19 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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