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!
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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.
This smoothie is such a great veggie-packed breakfast or snack option. I hope you love it a much as I do!