Description
Chocolate Blueberry Zucchini Smoothie is proof that you don’t have to add leafy greens to your smoothies in order to boost your glass with some green goodness! The zucchini is completely tasteless in this smoothie but gives it a really creamy, thick texture and adds a boost of vitamin C, fiber, potassium, and vitamin B6. This recipe is vegan, gluten and dairy-free, and has no added sugar!
Ingredients
- 1 cup Unsweetened Vanilla Almond Milk
- 1 cup Frozen Cubes Of Zucchini
- ½ cups Wild (or Regular) Frozen Blueberries
- 2 whole Pitted Medjool Date
- 1 Tablespoon Raw Cacao Powder (or Cocoa Powder)
- 1 dash Vanilla
- ½ cups Cold Water
Preparation
Add all the ingredients to a blender in the order listed. Blend on low, the progress to high. If you have a Vitamix, use the tamper to help blend. If you don’t have a high-speed blender, you may need to add a little more water—but not too much!
Serve with a spoon and top it off with some raw cacao nibs or sprinkle it with some raw cacao powder on top. Shredded coconut, almond slices, or chia seeds would also be great options for toppings.
Notes:
1. To make frozen zucchini cubes, simply wash and chop zucchini into small cubes, then freeze in a Ziploc baggie. Keep in the freezer to use in smoothies, soups, whatever you like! Frozen zucchini is tasteless in smoothies and it creates a thick texture that makes it great for creating thicker smoothies that are also healthy!
2. If you don’t want to use banana, you can also use frozen mango or frozen watermelon instead for a sweet and creamy smoothie.
