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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. It will no doubt be one of your favorite smoothie recipes!
If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.
Why you’ll love this smoothie
- Healthy. It contains 3 full servings of fruit and veggies.
- Balanced. It’s packed with protein, fiber, and healthy fats to keep blood sugar stable.
- Customizable. Make it your own with different types of milk, nut butters, or toppings.
Ingredients & Substitutions
What you’ll need:
- Zucchini: Use store-bought frozen zucchini or fresh zucchini that’s been cut into cubes and frozen in a single layer.
- Banana: Both ripe bananas or slightly raw bananas work, but freezing is key for that milkshake-like vibe. I like to peel mine and break them apart before I freeze them to make blending them easier.
- Baby spinach: Adds color and an extra boost of vitamins C, folate and fiber. Can be fresh or frozen. Feel free to swap with other leafy greens like kale or collard greens.
- Greek yogurt: Adds protein and creaminess. To make the smoothie dairy-free or vegan, use non-dairy alternatives like coconut, oat, or soy yogurt.
- Milk of choice: Works with regular dairy milk, almond milk, oat milk, soy milk, or coconut milk for a richer flavor. Add less milk if you want a thicker smoothie.
- Oats: Help thicken and add fiber.
- Almond butter: For protein, fat and flavor. You can also try cashew butter, sunflower seed butter, or peanut butter.
- Maple syrup: Adds natural sweetness without too much added sugar.
- Cinnamon: This is what gives it the cozy zucchini bread smoothie vibes.
- Optional add-ins: chia seeds, hemp seeds, chocolate/vanilla protein powder, or cocoa powder for a chocolate zucchini smoothie that tastes more like a chocolate milkshake.
- Optional toppings: coconut flakes or cacao nibs
Keep scrolling for the full recipe with ingredient amounts and detailed instructions!
Equipment Needed
- High-speed blender
- Measuring cups and spoons
- Freezer-safe airtight container if storing leftovers
Variations
- Gluten-Free: Use certified gluten-free oats.
- Dairy-Free: Swap in non-dairy yogurt and non-dairy milk.
- Vegetarian / Vegan: This recipe is already plant-based if you swap out the dairy.
How to Make your Zucchini Smoothie
Storage & Freezing Instructions
- 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.
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Zucchini smoothie
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This smoothie is such a great veggie-packed breakfast or snack option. I hope you love it a much as I do!