Zucchini Smoothie (2 Ways!)

Sonja Overhiser

Enjoy a satisfying and nutritious zucchini smoothie, perfect for breakfast or a quick snack. It’s easy to make and delightfully delicious!

Ingredients 9

2 cups sliced frozen* zucchini (about 1 medium zucchini)
2 medium ripe bananas (room temperature*)
1/2 to 3/4 cup milk of choice (dairy or non-dairy)
1 handful baby or chopped spinach (optional)
1 tablespoon maple syrup (or honey or agave syrup), plus more to taste
1 tablespoon peanut butter
½ teaspoon vanilla
¼ teaspoon cinnamon
Chocolate variation: 2 tablespoons cocoa powder and more maple syrup to taste (omit spinach if desired)

01
Slice the zucchini into thin half moon shapes. Place on a baking sheet in a single layer and freeze for at least 2 hours.* If freezing for longer, remove the zucchini from the freezer after 1 hour and transfer to a sealed container for storage.
02
Place all ingredients in a blender in the order listed. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary (start with ½ cup milk and add more as needed).
03
Taste and if necessary, add another drizzle of maple syrup depending on the ripeness of the bananas. Serve immediately or store in a covered jar in the refrigerator for 1 day.

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