Zucchini Smoothie

Ingredients for 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 zucchini bread or zucchini 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.

My 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, room-temperature zucchini with frozen bananas works if you prefer.
• Banana: A room-temperature banana is all you need; no need to freeze it! It’s essential for the smoothie’s creamy texture.
• Spinach: This ingredient is just for the green variation. It adds a nice green color to the smoothie (but you can use it 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 my sweetener of choice, but you can use honey or agave syrup as other options.
• Vanilla extract and cinnamon: These add just the right hints of flavor.

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

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 it up to 3 months.
• If you have frozen bananas on hand, another option is to use room temperature zucchini and frozen bananas!

Ways to Add More Protein

This zucchini smoothie doesn’t have much protein on its own, unless you use dairy milk (which has 8 grams of 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 protein boost (Full-fat Greek yogurt has about 10 grams of protein in ½ cup).
• Chia seeds. You can add plant-based protein and fiber with chia seeds. Two tablespoons of chia seeds add 4 grams of protein and 11 grams of fiber.
• Vanilla protein powder: I use this protein powder that has natural ingredients and a flavor that’s not too artificial. Just remember to reduce the maple syrup, since protein powder already 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! Add more nut butter to taste.
• Swap in other frozen fruit. I 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 adds 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.

More Smoothie Recipes to Try

• 50 Best Smoothie Recipes
• Kale Smoothie
• Celery Smoothie
• Cucumber Smoothie
• Avocado Banana Smoothie
• Spinach Smoothie