Zucchini Smoothie

 Ingredients

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 tbsp maple syrup (or honey or agave syrup), plus more to taste

1 tbsp peanut butter

½ tsp vanilla

¼ tsp cinnamon

Chocolate variation: 2 tablespoons cocoa powder and more maple syrup to taste (omit spinach if desired)

 

 Directions

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.

 

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).

 

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 a day.                                                                                                         

 

*If you prefer, you can use room temperature zucchini and frozen bananas.

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