Vegan Zucchini Bagels (No-Boil, Easy Version)
These vegan zucchini bagels are soft, slightly chewy, and packed with savory herb flavor—no boiling required! Perfect for a quick, healthier homemade bread 🌱
🧾 Ingredients
- 1 cup grated zucchini (well squeezed) 🥒
- 1 cup unsweetened plant-based yogurt
- 1½ cups all-purpose flour (or whole wheat)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbsp chopped herbs (dill, parsley, or chives)
- Optional: sesame seeds or everything seasoning
👩🍳 Instructions
- Prep zucchini
Grate and squeeze out excess moisture (very important!) - Mix dough
Combine yogurt + zucchini → stir in flour, baking powder, salt, and spices - Form dough
Knead lightly until soft (add a little flour if sticky) - Shape bagels
Divide into 4–6 pieces → roll into ropes → form rings - Bake
Place on lined tray → bake at 375°F (190°C) for 20–25 minutes - Optional topping
Brush with olive oil → sprinkle seasoning → bake a few extra minutes
🍽️ Serving Ideas
- Vegan cream cheese 🧀
- Avocado + tomato 🥑🍅
- Hummus + sprouts
💡 Tips
- Squeeze zucchini thoroughly to avoid soggy dough
- Add nutritional yeast for a cheesy flavor
- Toast after baking for extra crispiness
🥗 Nutrition
- Dairy-free & vegan 🌱
- Includes hidden veggies
- Lower calorie than traditional bagels
✨ Soft, savory, and super easy—these bagels are a game-changer for quick homemade breakfasts!
