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Enjoy a satisfying and nutritious zucchini smoothie, perfect as a healthy breakfast or a quick snack. It’s easy to make and delightfully delicious!

Zucchini Smoothie
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Got zucchini? Here’s a fun way to use it: whiz it into a smoothie! This versatile vegetable loads fiber into any blended drink. This one comes out fruity and creamy, and you can make it two ways: green or chocolate! (The chocolate variation is our favorite, but who’s counting.) You can also use either frozen zucchini or room temperature if you want to whip it up right away. Here are all the variations!

Ingredients in this zucchini smoothie

This zucchini smoothie is a fun way to use up this green vegetable, if you’re not in the mood for baking up zucchini bread or muffins. It relies on bananas and peanut butter as the base, lightly sweetened with a hint of maple syrup and made creamy with your milk of choice. Our son tried this and couldn’t stop sipping it! (Of course, it was the chocolate variation.) Here’s what you’ll need:

  • Frozen zucchini: Zucchini acts as the ice here. You’ll need just 2 hours to freeze the zucchini! Alternatively, you can use room temperature zucchini with frozen bananas if you prefer
  • Banana: Room temperature banana is all you need: no need to freeze it! It’s essential for the creamy texture of the smoothie.
  • Spinach: This ingredient is just for the green variation: it adds a nice green color to the smoothie (but you can use in the chocolate variation as well).
  • Milk: Use your favorite milk here, dairy or non-dairy both work, making it a vegan smoothie. You can also use a combination of Greek yogurt and milk to heighten the protein (see below).
  • Peanut butter: Peanut butter adds a bit of protein and a nuance to the flavor; add more as desired.
  • Maple syrup: Pure maple syrup is our sweetener of choice, but you can use honey or agave syrup as other options.
  • Vanilla extract and cinnamon: These bring just the right flavor hints, like your favorite zucchini bread.
Zucchini Smoothie

Chocolate variation

Want to make a chocolate zucchini smoothie? Simply add cocoa powder to the list of ingredients above. You’ll likely want a touch more maple syrup to sweeten the smoothie and make it taste chocolatey.

It’s preferable to not use spinach in this variation as it brings a tinge of green to the brown color of the chocolate. However, the cocoa powder is so dark you likely won’t notice so you can throw it in if desired. (Our 6 year old didn’t mind one bit.)

Zucchini smoothie

How to freeze zucchini

You’ll need to freeze the zucchini for this smoothie at least 2 hours in advance.Here’s how to do it:

  • Slice the zucchini into thin half moon shapes. Place on a baking sheet in a single layer and freeze for at least 2 hours.
  • For longer storage, flash freeze the zucchini in the same manner for 1 hour, then transfer it to a sealed container and store up to 3 months.
  • If you have frozen bananas on hand, another option is to use room temperature zucchini and frozen bananas!
Zucchini Smoothie

Ways to add more protein

This zucchini smoothie doesn’t have a lot of protein on its own, unless you use dairy milk (which has 8 grams protein per 1 cup). If desired, you can add more protein to make it even more filling! Here are a few options with dairy and plant-based protein:

  • Stir in Greek yogurt. Use ½ cup Greek yogurt and ½ cup milk for a significant dose of protein (Full fat Greek yogurt has about 10 grams protein in ½ cup).
  • Chia seeds. You can add plant-based protein and fiber with chia seeds. Two tablespoons chia seeds add 4 grams protein and 11 grams fiber.
  • Vanilla protein powder: We use this protein powder that has natural ingredients and a flavor that’s not too artificial. Just remember to reduce the maple syrup because protein powder adds sweetness.

More variations and mix-in ideas

Want a few different mix-ins for this zucchini smoothie? Try these flavors:

  • Use almond butter or cashew butter. Any nut butter works here! You can also add more nut butter to taste.
  • Swap in other frozen fruit. We recommend using at least one banana, but you can use another 1 cup frozen pineapple or mango instead of the second banana.
  • Throw in coconut. A handful of coconut or toasted coconut add a tropical vibe.
  • Sweeten with Medjool dates instead. You can use Medjool dates to sweeten if desired: start with 2 large dates and add more to taste.
Zucchini Smoothie

More smoothie recipes

You can mix up an entire rainbow of smoothies with your blender! Here are a few more fruit and vegetable smoothies we love:

This zucchini smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Zucchini Smoothie

Zucchini Smoothie (2 Ways!)


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies 1x

Description

Enjoy a satisfying and nutritious zucchini smoothie, perfect as a healthy breakfast or a quick snack. It’s easy to make and delightfully delicious!


Ingredients

Scale
  • 2 cups sliced frozen* zucchini (about 1 medium zucchini)
  • 2 medium ripe bananas (room temperature*)
  • 1/2 to 3/4 cup milk of choice (dairy or non-dairy)
  • 1 handful baby or chopped spinach (optional)
  • 1 tablespoon maple syrup (or honey or agave syrup), plus more to taste
  • 1 tablespoon peanut butter
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • Chocolate variation: 2 tablespoons cocoa powder and more maple syrup to taste (omit spinach if desired)

Instructions

  1. Slice the zucchini into thin half moon shapes. Place on a baking sheet in a single layer and freeze for at least 2 hours.* If freezing for longer, remove the zucchini from the freezer after 1 hour and transfer to a sealed container for storage.
  2. Place all ingredients in a blender in the order listed. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary (start with ½ cup milk and add more as needed).
  3. Taste and if necessary, add another drizzle of maple syrup depending on the ripeness of the bananas. Serve immediately or store in a covered jar in the refrigerator for 1 day.

Notes

*If you prefer, you can use room temperature zucchini and frozen bananas.

  • Category: Drink
  • Method: Blender
  • Cuisine: Drink
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!