Anti-Inflammatory Zucchini Bagels
Low-Carb, Gluten-Free and Nourishing Homemade Bagels Made with Simple Whole Ingredients
If you’re looking for a healthier alternative to traditional bagels that still feels satisfying and flavorful, these Anti-Inflammatory Zucchini Bagels are a great option. They’re naturally low in carbs, completely gluten-free, and packed with wholesome ingredients that support balanced eating. The grated zucchini keeps the texture soft and moist, while almond flour adds healthy fats and a subtle nutty taste. Chia seeds contribute fiber and omega-3 fatty acids, which are often associated with anti-inflammatory benefits.
Unlike regular bagels that rely heavily on refined flour, this recipe focuses on nutrient-dense ingredients that help you feel full and energized without heaviness. The optional mozzarella adds a pleasant chewiness and helps bind the dough, but the recipe also works with a vegan flax egg for those avoiding dairy and eggs. These bagels are ideal for breakfast sandwiches, savory snacks, or light lunches. Toast them and top with avocado, eggs, or your favorite spreads for a nourishing start to the day.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 4 small bagels
Ingredients
1 medium zucchini, grated (about 2 cups / 250 g)
2 tablespoons chia seeds
3 tablespoons water
½ cup almond flour (60 g)
½ cup shredded mozzarella (optional)
1 egg (or flax egg for vegan option)
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon sea salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is important for firm bagels.
In a small bowl, combine chia seeds and water. Let sit for 5 minutes until it forms a gel-like texture.
In a mixing bowl, add squeezed zucchini, chia gel, egg (or flax egg), almond flour, mozzarella if using, garlic powder, oregano, and sea salt.
Mix everything thoroughly until a soft dough forms.
Divide the dough into four equal portions.
Shape each portion into a round bagel shape with a hole in the center. Slightly wet hands if the dough feels sticky.
Place shaped bagels on the prepared baking tray with space between them.
Bake for 25–30 minutes until golden on the outside and firm to the touch.
Allow the bagels to cool for at least 10 minutes before slicing or serving to help them set properly.
Tips
Removing excess water from zucchini is the key to achieving a firm texture.
Use finely grated zucchini for smoother dough consistency.
If dough feels too wet, add a tablespoon of almond flour.
Wet hands slightly to make shaping easier without sticking.
Add sesame seeds or everything seasoning on top before baking for extra flavor.
Bake until golden to avoid a soft or undercooked center.
Let bagels cool completely before storing to prevent sogginess.
Toast leftovers lightly to restore texture and flavor.
Use parchment paper to prevent sticking since the dough is delicate.
Taste the dough seasoning before shaping and adjust salt or herbs if needed.
Variations
Make a dairy-free version by skipping mozzarella and adding nutritional yeast.
Add chopped spinach or kale for extra greens.
Mix in chili flakes or black pepper for a spicy version.
Include grated carrot for a slightly sweeter vegetable blend.
Add sunflower or pumpkin seeds for crunch and extra nutrients.
Swap oregano with rosemary or thyme for a different herb profile.
Sprinkle poppy seeds or sesame seeds on top before baking.
Shape into buns instead of bagels for sandwiches.
Add a tablespoon of flaxseed meal for more fiber.
Include finely chopped olives or sun-dried tomatoes for a Mediterranean twist.
Q&A
Are these truly low-carb?
Yes, almond flour replaces traditional flour, keeping carbs lower.
Can I make them vegan?
Use a flax egg and skip mozzarella or use plant-based cheese.
How should I store them?
Refrigerate in an airtight container for up to 4 days.
Can they be frozen?
Yes, freeze individually and toast after thawing.
Why are my bagels soft?
They may need more baking time or better moisture removal from zucchini.
Can I air fry them?
Yes, at about 350°F (175°C) for 15–18 minutes depending on size.
What toppings work best?
Avocado, cream cheese, hummus, eggs, or smoked salmon.
Can I replace almond flour?
Sunflower seed flour can work for nut-free versions.
Are they kid-friendly?
Yes, the mild flavor makes them easy for children to enjoy.
Do they taste like zucchini?
No, the herbs and seasonings balance the flavor nicely.
Nutrition
(Approximate per Bagel)
Calories: 140–170
Protein: 7–9 g
Fat: 10–12 g
Carbohydrates: 4–6 g
Fiber: 2–3 g
Sugar: 1–2 g
Values vary depending on cheese and egg choices.
Conclusion
Anti-Inflammatory Zucchini Bagels are a simple yet nourishing alternative to traditional baked goods. They’re packed with wholesome ingredients that support balanced nutrition while still delivering a satisfying texture and savory flavor. Easy to customize and quick to prepare, these bagels fit well into gluten-free, low-carb, or plant-forward eating styles. Whether enjoyed toasted with spreads or used as a base for sandwiches, they offer a fresh way to enjoy a comforting classic without compromising on health or taste. Once you try them, they can easily become a regular part of your meal prep routine.