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Close up of two green smoothies with striped straws.
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5 from 1 vote

Zucchini smoothie

This zucchini smoothie is one of the easiest ways to sneak in extra veggies. It has a creamy texture, is naturally sweet, and is perfect for a healthy breakfast or afternoon snack.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: dairy-free, gluten-free, vegan, vegetarian
Servings: 2
Calories: 262kcal
Author: Becca Harris, RD, MHSc

Equipment

  • high speed blender
  • measuring cups and spoons

Ingredients

  • 1 cup zucchini cubed, frozen
  • 1 banana frozen
  • ¼ cup spinach frozen
  • ¼ cup plain Greek yogurt or non-dairy yogurt
  • 1 ½ cup milk of choice
  • ¼ cup oats
  • 2 tbsp almond butter
  • 2 tsp maple syrup
  • 1/2 tsp cinnamon

Instructions

  • Add all ingredients to a high speed blender. Blend until smooth.
  • Serve and enjoy!

Notes

  • Store leftovers in an airtight container, like a glass jar, in the fridge for up to 24 hours.
  • For longer storage, pour into ice cube trays. When ready for your smoothie, pop them into your blender and blend with some milk or water.

Nutrition

Calories: 262kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 603mg | Fiber: 6g | Sugar: 15g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 343mg | Iron: 2mg