Zucchini Bagels: A Wholesome Mini Treat

Bagels, but make them mini! These zucchini bagels are not just delicious—they’re the perfect size for snacking, serving as appetizers, or turning into adorable little sandwiches. Made with shredded zucchini and millet flour, these bagels are soft and earthy, and the recipe can be customized with almond, oat, or coconut flour if you prefer.

This batch makes around 12 small bagels, which means plenty of room to get creative with your toppings and fillings. Whether you’re building vibrant vegan salmon sandwiches or enjoying them with a creamy dip, these bagels are as versatile as they are delicious.

---

Mini Zucchini Bagels

Servings: Makes around 12 small bagels
Prep Time: 15 minutes
Bake Time: 20–25 minutes

Ingredients:

For the Bagels:

• 2 cups shredded zucchini (drained well)
• 1 ½ cups millet flour (or almond, oat, or coconut flour)
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp apple cider vinegar

Optional Toppings:

• Sesame seeds
• Poppy seeds
• Hemp seeds

---

Instructions:

1. Prepare the Flax Egg:

   • Mix the ground flaxseed with water in a small bowl. Let sit for 5 minutes until it thickens.

2. Drain the Zucchini:

   • Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.

3. Mix the Dough:

   • In a large bowl, combine the millet flour, baking powder, baking soda, and salt.
   • Add the flax egg, apple cider vinegar, and drained zucchini. Mix until a dough forms.

4. Shape the Mini Bagels:

   • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
   • Divide the dough into 12 equal portions. Roll each portion into a ball, then press your finger through the center to form a small hole. Shape the dough into mini bagels.
     
     
     

5. Add Toppings:

   • Sprinkle with sesame, poppy, or hemp seeds over the top of the bagels if desired.

6. Bake:

• Place the bagels on the prepared baking sheet and bake for 20–25 minutes or until golden and firm to the touch. Let cool slightly before serving.

---

Mini Bagel Sandwich Creations

These bite-sized bagels are perfect for stacking with your favorite toppings! Here are a few sandwich ideas to try:

Vegan Salmon Delight:

• Spread a dollop of vegan cream cheese on each bagel, and add thin slices of vegan salmon, pickles, and a few slices of jalapeño for a bold, tangy flavor.

Savory Dip Duo: Pair your bagels with a creamy tahini-based dip or a herby vegan yogurt sauce. Serve as a shareable platter.

Sweet & Nutty:

• For a sweet twist, spread almond butter on your bagels and drizzle lightly with maple syrup or top with fresh fruit slices.

---

A Bagel for Every Occasion

These mini zucchini bagels are a true all-rounder—perfect for breakfast, lunch, or even a light snack. With 12 pieces in every batch, they’re ideal for sharing or meal prepping for the week. Use them to create show-stopping sandwiches or simply savor them with your favorite spreads.

Happy baking, and may your mini bagel creations be as delightful as they are delicious!

Nutritional Information for Zucchini Millet Bagels (per bagel)

(Makes 12 small bagels)

• Calories: ~45 kcal
• Protein: ~1.5 g
• Carbohydrates: ~8 g
  • Sugars: ~1 g
• Fiber: ~1.2 g
• Fat: ~0.8 g
• Sodium: ~100 mg

Key Nutritional Benefits:

• Zucchini adds moisture and is rich in antioxidants and Vitamin C.
• Millet flour is a gluten-free grain packed with magnesium and fiber, offering slow-digesting carbs for sustained energy.
• Low in fat and calories, these bagels are great for light snacking or as a base for nutrient-packed toppings.