It stands to reason; Raw zucchini has practically no flavor of its own, so why wouldn't it work in fruit smoothies?
I've long been a fan of putting large portions of baby spinach or deep green kale in my smoothies, and have won over many skeptics.
The zucchini actually added a thick and creamy element that I enjoyed.
Here is my basic template for smoothies:
- About 2-3 cups fresh fruit (or partially thawed frozen) cut into chunks if needed (see list below)
- About 1-3 cups zucchini, remove core and seeds, cut in chunks, leave peel on if tender -- OR About 1-3 cups baby spinach or other favorite raw greens that have a mild flavor
- About 1-3 cups frozen fruit (I partially thaw it if I'm using mostly frozen fruit)
- A scoop of plain yogurt, preferably Greek (about 1/3 cup)
- TB wheat germ
- TB ground flax seed
|One medium zucchini + fruit |
= 6 1/2 cups
- fruit juice or water
In this batch I used:
- One medium zucchini (about 1 pound) some peel removed, core and seeds removed
- One peach, peeled and pit removed
- One apricot with skin, pit removed
- Fresh blueberries 1-2 cups
- One frozen banana (no peel of course!)
- 12 whole frozen strawberries
- 1 TB apricot preserves