Zucchini Smoothie
This zucchini smoothie recipe uses eight main ingredients and five minutes of blending time, no cooking required. Frozen zucchini replaces most of the ice here, so the drink stays thick without watering down the banana and almond milk underneath.
Equipment
- High-powered blender - needed to fully break down frozen zucchini
- Cutting board
- Knife
- Baking sheet - lined with parchment paper, for freezing
- Freezer-safe storage bags or containers
- Measuring cups
- Measuring spoons
- Glass mason jars - for storing or serving (optional)
- Reusable stainless steel straws - for serving (optional)
Ingredients
- 1 cup zucchini - 120g, sliced into half-moons and frozen at least 2 hours
- 1 large ripe banana - sliced and frozen at least 2 hours
- 1 cup fresh spinach - 30g, packed
- 1 cup unsweetened almond milk - 240ml
- 2 tablespoons almond butter - 32g
- 1 tablespoon raw honey - 15ml, optional, to taste
- ½ teaspoon pure vanilla extract - 2.5ml
- ¼ teaspoon ground ceylon cinnamon - 1g
- ½ cup ice cubes - 65g, optional, for a thicker texture
Optional Add-ins
- ¼ cup plain Greek yogurt - 60g, for extra protein and tang
- 1 tablespoon chia seeds - 10g, for thickness and fiber
Instructions
- Freeze the zucchini and banana: Wash zucchini and slice into ¼ inch (0.5 cm) half-moons. Peel banana and slice into ½ inch (1.25 cm) rounds. Spread in single layer on parchment-lined baking sheet, freeze for at least 2 hours. Transfer to freezer bag once solid.
- Add liquid and greens first: Pour almond milk into blender jar. Add fresh spinach on top. Blend on low for 15-20 seconds until spinach is fully broken down.
- Add remaining ingredients: Add frozen zucchini, frozen banana, almond butter, honey (if using), vanilla, cinnamon, and any optional add-ins like ice, chia seeds, or Greek yogurt.
- Blend until smooth: Start blender on low for 10 seconds, then increase to high and blend for 45-60 seconds, scraping down sides once. Blend until completely smooth with no flecks of zucchini skin or spinach.
- Taste and adjust: Add more honey if needed, 1 teaspoon at a time. If too thick, add almond milk 2 tablespoons at a time. If too thin, add more ice and blend again.
- Serve immediately: Pour into two glasses or mason jars and serve right away for best texture.
Notes
- Always freeze the zucchini first – fresh, unfrozen zucchini makes a thin, slightly grassy-tasting smoothie.
- Use a ripe, spotty banana for natural sweetness; under-ripe bananas are less sweet and more starchy.
- Blend spinach with the liquid before adding frozen produce to prevent leafy bits from surviving the final blend.
- Peel the zucchini if your blender is underpowered – the skin adds fiber but can leave green flecks.
- Add liquid gradually – it's easier to thin a thick smoothie than fix one that's too watery.
- Taste before adding all the honey – bananas vary in sweetness, so start with half.
- Pre-portion and freeze ahead for busy mornings – pre-measure zucchini, banana, and spinach into bags.
- Store leftovers in an airtight jar in the fridge for up to 24 hours – shake or stir before drinking as separation is normal.
- Freeze finished smoothie for up to 1 month in a freezer-safe container – thaw overnight and blend again before serving.
- Do not reheat – this is a cold-blended drink and reheating will change the texture.
Nutrition
Serving: 1SmoothieCalories: 185kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4gSodium: 95mgPotassium: 420mgFiber: 4gSugar: 14gVitamin A: 30IUVitamin C: 25mgCalcium: 20mgIron: 8mg
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