When I was in first grade I learned how to spell zucchini… and my mom will vouch for me that I was so eager to share with the world how to spell zucchini. Imagine a childlike voice with a hint of Texas twang, stating Z-U-C-C-H-I-N-I with everyone I met… loudly. proudly. So I guess it’s only fitting that I put zucchini in my morning smoothie now.
I’ve been having a smoothie every morning for the past two weeks. Life is a little (understatement) chaotic right now, and the whole cooking in the morning thing just isn’t working for me. Surely, YOU can relate. So I’ve been tossing everything in the Vitamix. Even squash And I’m SO glad I did because it adds a lovely creaminess, some nutrition… and that’s about it, no funky taste or textures. Zucchini for the win!
Pretty much every smoothie ever created in my kitchen has at least half a frozen banana in there. Personally, I loathe using ice in a smoothie so frozen fruit is a must. Recognize those super cute cutouts? Yep; they’re from my Baked Zucchini Cutouts Recipe earlier this week!
My smoothie recipes often suggest using protein powder, if desired. Because I didn’t use yogurt or cow’s milk in this recipe, I would definitely throw in a scoop of your protein powder; protein in the morning is especially important!
Blueberry Zucchini Smoothie
- Vitamix or high-speed blender
- 1/2 cup blueberries, fresh or frozen
- 1/3 cup or 1/2 small zucchini
- 1 small banana or half large banana, frozen
- 1 scoop your favorite protein powder
- 3/4 cup coconut-almond milk (or your favorite milk) Depending on moisture content of fruit (fresh vs frozen), additional milk may be needed. Start with 3/4 cup and increase from there- it’s always easier to “thin” down a smoothie than it is to “thicken” up.
- Place all ingredients into Vitamix or blender and blend on high until smooth and desired consistency is achieved.
- For added nutrition, consider adding 1-3 tsp of flax, chia or hemp seeds!