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This Zucchini Smoothie is a great way to use up frozen zucchini, and is a sneaky way to get more vegetables into your day. It tastes like you’re drinking a peanut butter milkshake, but it’s naturally sweet!

zucchini smoothie in two glasses with straws

Why Add Zucchini to a Smoothie?

I came up with this smoothie recipe as a way to use up the frozen zucchini in my freezer. Zucchini has a very mild taste, so it add almost no flavor to this recipe, but it does add creaminess and a nice, slushy texture.

Think of frozen zucchini more like creamy ice cubes. They add extra nutrients, without affecting the flavor!

You can use fresh zucchini in this smoothie if you prefer, but in that case you’ll need to use less liquid, so that your smoothy isn’t too runny in texture. (Adding extra ice will just dilute the flavor, so that’s why you use less liquid instead.)

frozen zucchini in measuring cup

Benefits of Zucchini

Zucchini is a hydrating vegetable that’s loaded with antioxidants, and it’s neutral enough that you can add it to hummus or muffins without anyone noticing it.

Here’s what else you’ll love about zucchini:

Zucchini also makes a great low-carb ingredient, for recipes like zucchini pizza boats and zucchini lasagna. It’s pretty much as versatile of a veggie as cauliflower is!

zucchini smoothie ingredients in blender

How to Make It

To make this zucchini smoothie, you’ll add everything to the blender and blend until totally smooth. I like to use peanut butter and banana for a classic smoothie flavor, but you can add zucchini to basically any smoothie recipe instead of ice.

zucchini smoothie in blender

To help the flavor pop, I like to add a squeeze of honey to this recipe, but you can use dates instead of that if you want this recipe to be vegan, and exclusively fruit-sweetened.

For extra veggie power, you can also add in a handful of fresh baby spinach. This gives the smoothie a darker green color, so be prepared for that, but you can’t taste the leafy green addition at all.

zucchini smoothie with spinach added

Serve right away for the best flavor and texture.

Make-Ahead Option

In my opinion, smoothies taste best when you drink them right after blending, but you can make this smoothie ahead of time by storing the ingredients in a smoothie bag in the freezer.

The zucchini, banana, peanut butter, and spinach (if using) can all go into a bag in the freezer until you’re ready to make it. I use a silicone sandwich bag to avoid plastic, and it’s the perfect size for a single-serve smoothie bag.

When you’re ready for a smoothie, just dump the contents of the freezer bag into the blender, add the water and a squeeze of honey, and blend until smooth and slushy. You can always add a little extra water, if you need to help everything blend.

I hope you’ll enjoy this veggie-packed smoothie the next time you need a pick-me-up!

More Healthy Smoothie Recipes

Feel free to add frozen zucchini to any of these to thicken-up the texture and add an extra nutrient boost.

I can’t wait to hear which one you try next!

zucchini smoothie in two glasses with straws

Creamy Zucchini Smoothie

4.87 from 15 votes
This Zucchini Smoothie tastes like a peanut butter banana milkshake, with extra veggies hidden inside! The frozen zucchini adds a creamy texture, without affecting the flavor.
prep5 mins cook0 mins total5 mins


  • 1 cup water
  • 1 cup frozen zucchini
  • 1 frozen banana , cut into coins
  • 2 tablespoons peanut butter
  • 1 teaspoon honey (or sub 2 pitted Medjool dates)
  • 1 handful fresh baby spinach (optional)


  • In a high-speed blender, combine the zucchini, banana, peanut butter, honey, and spinach, if using. Blend until smooth, adding a little extra water, if needed to keep everything blending. Taste and add an extra squeeze of honey, if needed.
  • Serve right away for the best texture and flavor.



Make Ahead Tip: For an easy smoothie bag, add the zucchini, banana, peanut butter, and spinach, if using, to a freezer bag, then store it in the freezer for up to 3 months. When you're ready to make the smoothie, dump the contents of the bag into your blender, add the water and honey, and blend until smooth.
Nutrition information is for the whole batch, and is just an estimate, not a guarantee.


Calories: 342kcal | Carbohydrates: 44g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Sodium: 194mg | Potassium: 1121mg | Fiber: 7g | Sugar: 26g | Vitamin A: 3137IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 2mg
Course: Drinks
Cuisine: healthy
Keyword: zucchini smoothie

If you try this zucchini smoothie recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite veggie to add to smoothies?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Thank you for this recipe. I had a bunch of extra zucchini that I cut up and threw in the freezer. I’ve never thought of using zucchini in a smoothie. It was terrific and I will be making it from now on. I used almond milk today but I don’t always have it on hand. Thanks!!!!

  2. It was delicious! I didn’t had any spinach. I added less honey and sub the water for almond milk.

  3. I have not tried this recipe yet however I love the idea I have a freezer full of frozen zucchini from my garden. It’s winter here right now and I can’t do smoothies it’s just too cold but I’m going to do this as soon as it warms up thank you for the tips

  4. Substituted the peanut butter for sunflower butter and omitted the honey- absolutely amazing! Perfect way to use up all the zucchini from my garden 🙂