Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Grate one medium zucchini, then squeeze out the excess moisture using a clean towel.

In a large bowl, mix shredded zucchini with almond flour, eggs, baking powder, garlic powder, onion powder, salt, and pepper until a sticky dough forms.

Divide the dough into 4 to 6 portions, roll them into balls, create a hole in each center, and flatten slightly.

Optionally, sprinkle tops with shredded cheese, sesame seeds, or poppy seeds.

Bake for 25 to 30 minutes, or until golden brown and puffed up.

Allow bagels to cool on a wire rack for several minutes before serving or storing.

Serve warm or cool completely before storing in an airtight container.