I mean, I already know what you’re thinking. “Is this chick really going to try and get me to put zucchini in a smoothie? OH WAIT… and cauliflower too?! She must be crazy!”
But here’s the truth: I promise you won’t even be able to taste the zucchini OR the cauliflower. In fact, frozen cauliflower helps to keep the smoothie thick and creamy and zucchini adds fiber, vitamins and plenty of potassium. The chocolate and nut butter (you can do whatever nut butter you’d like) help to mask any veggies! Trust me this chocolate zucchini smoothie tastes like a creamy coconut chocolate milkshake.
Coconut chocolate zucchini smoothie ingredients
I call this dairy free chocolate zucchini smoothie my Almond Joy zucchini smoothie because it seriously tastes like the real deal candy bar but with super nourishing ingredients. This chocolate zucchini smoothie is made without any banana and sweetened just with dates! Here’s what you’ll need to make it:
- Medjool dates: feel free to buy your medjool dates pitted or simply take the pit out yourself. Be sure to soften the dates before using them — see below for instructions on how to do so.
- Coconut milk: I recommend using light coconut milk to help thin the smoothie and give it a creamy, coconut flavor.
- Cauliflower: we’re adding a full cup of frozen cauliflower to this chocolate zucchini smoothie, which will keep it cold and thick without using ice (which can become watery).
- Zucchini: more veggies! You won’t even be able to taste the zucchini but it adds a wonderful boost of nutrients.
- Nut butter: I like using almond butter or peanut butter, but feel free to use any nut or seed butter you’d like. Tahini would also be amazing for a nut free version.
- Cacao powder: we’re getting that decadent chocolate flavor from antioxidant-rich cacao powder. Feel free to sub unsweetened cocoa powder if you’d like.
- Vanilla extract & pinch of salt: for a little boost of flavor.
- To garnish: feel free to add fun toppings to this zucchini smoothie with toasted coconut flakes (or regular), toasted sliced almonds, mini chocolate chips or a drizzle of almond butter or chocolate almond butter.
Optional zucchini smoothie add-ins
You can really get creative with this chocolate zucchini smoothie recipe. Here are some delicious add-ins I like to try:
- Flaxseed meal: this is one of my favorite ingredients to add to smoothies for a little boost of fiber and minerals. It’s especially great for nursing mamas as flaxseed can help increase milk supply. Usually a tablespoon is plenty! Here’s a brand I love.
- Protein powder or collagen peptides: a great way to add some protein. I recommend a plain, vanilla or chocolate flavored protein powder in this recipe. Here is a great plant-based option.
- Organic spinach: if you’re looking to get even more greens in your smoothie, try adding a few cups of spinach. You won’t be able to taste the spinach at all!
Tips for making this coconut chocolate zucchini smoothie recipe
Here are a few of my favorite tips for making this paleo chocolate zucchini smoothie creamy and delicious:
- Using frozen cauliflower as it helps keep the smoothie cold and thick. Sometimes ice doesn’t blend as well, so it’s best to skip unless absolutely necessary.
- Don’t be afraid to add more coconut milk if your smoothie is too thick or won’t fully blend. High powered blenders tend to blend frozen ingredients much better, so if you have a regular or personal size blender, you may need to add more milk.
- Start the blender on low speed, then gradually increase the speed to high to help blend all ingredients. End with the blender on low speed.
How do you soften dates for smoothies?
You’ll simply soak your pitted dates in 1 cup of warm water for at least 5 minutes. This will help them soften up and make sure that you can easily blend them.
Meal prep this healthy chocolate zucchini smoothie
Yes, you can make this easy coconut chocolate zucchini smoothie ahead of time to enjoy later! I have three amazing methods for prepping and storing smoothies right in your freezer. You’ll learn the ice cube tray method, the mason jar method and the freezer pack method. Get all of my tips and tricks here!
More zucchini recipes you’ll love
I hope you love this easy, healthy chocolate zucchini smoothie recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. I greatly appreciate it – xo!
Coconut Chocolate Zucchini Smoothie (with sneaky veggies)
Creamy coconut chocolate zucchini smoothie made without banana and with sneaky veggies from zucchini and cauliflower! This delicious, vegan chocolate zucchini smoothie recipe packs in protein & healthy fats from almond butter and coconut milk and seriously tastes like an Almond Joy.
- For the date smoothie:
- 2 pitted large Medjool dates
- 1 cup light coconut milk, plus more to thin if necessary
- 1 cup frozen cauliflower
- ¾ cup sliced zucchini (about ½ a medium zucchini, sliced)
- 1 tablespoon almond butter or peanut butter (any nut or seed butter will work)
- 1 1/2 tablespoons cacao powder (or sub unsweetened cocoa powder -- do 1 tablespoon if you want less intense flavor)
- ½ teaspoon vanilla extract
- Pinch of salt
- To garnish:
- Toasted coconut flakes or regular coconut flakes
- Mini chocolate chips or a drizzle of almond butter or chocolate almond butter
First soak your pitted dates in 1 cup of very warm water for at least 5 minutes. This will help them soften up and perfect for blending. While the dates are soaking you can get all your other ingredients out, measured and ready.
Next add all ingredients to a high powered blender: pitted dates, coconut milk, cauliflower, zucchini, nut butter, cacao, vanilla extract and salt. Feel free to add any optional add-ins to your smoothie if you’d like. Blend until smooth, adding more coconut milk to thin, if necessary. Pour into a glass and enjoy! Top with almond butter, granola and coconut flakes, if desired. Serves 1. Feel free to double the recipe to serve 2.
Optional smoothie add-ins:
- 1 scoop your favorite protein powder
- 1 tablespoon flaxseed meal
- 1 cup spinach
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats