Low-Calorie Zucchini Smoothie 

There’s something kind of magical about this zucchini smoothie that tastes like a treat and fuels your day. Creamy, clean, and just green enough to make your body feel amazing. If you’ve got a lone zucchini lingering in the fridge, this is the best way to use it up (without turning on the oven). Cashew milk, frozen zucchini, Medjool dates and a few flavor bombs blended together to create a balanced zucchini smoothie recipe you will make again— that’s a given!

Why This Recipe Rawks

When hiding vegetables in smoothies, they can taste like blended grass or a sugar bomb disguised as “healthy.” Not this one. This zucchini smoothie is smooth, lightly sweet, and secretly packed with nutrient-dense goodness. Here’s why it totally rawks:

• Fiber-packed and gut-loving: Zucchini is rich in soluble fiber, which supports digestion and helps you feel fuller longer, without the bloat. This smoothie gently nourishes your gut and keeps things moving smoothly.
• Hydrating and electrolyte-boosting: Made with unsweetened cashew milk and water-rich zucchini, this smoothie hydrates like a pro. Cashew milk also provides a natural source of potassium and magnesium, key electrolytes that support heart health and muscle function.
• Naturally low in sugar: Unlike many fruit-forward smoothies, this one won’t send your blood sugar on a rollercoaster. It’s naturally sweetened with Medjool dates, no syrups, juices, or added sugars needed, so it fuels you without the crash.
• Creamy texture without the dairy: Zucchini creates a thick, luscious base without needing yogurt or ice cream. Want it extra creamy? Freeze your zucchini first. The result is pure, dreamy texture with zero dairy.

Ingredients You’ll Need

This low-calorie smoothie recipe comes together with just a handful of wholesome ingredients, no protein powders, no hard-to-pronounce superfoods, and no sugar highs. Just real, nutrient-dense foods that blend into something creamy, chocolatey, and energizing:

• Zucchini: Zucchini gives the smoothie a naturally creamy texture while adding fiber, hydration, and mild veggie power. Available year-round in the produce section of any grocery store. Look for firm, small-to-medium zucchinis with shiny skin. Freeze in a bag or flash freeze in a single layer on baking sheet to prevent clumping.
• Cashew milk: Cashew milk makes a smooth, dairy-free base that won’t overpower the other flavors. It’s slightly thicker than almond milk and blends beautifully with dates and cacao. Look for unsweetened and unflavored varieties or make your own cashew milk.
• Medjool dates: These naturally sweet gems add caramel flavor, fiber, and a bit of stickiness that helps thicken the smoothie. Just remember to remove the pits before blending. You’ll find them in the produce section near bananas or in the dried fruit aisle. 
• Almond butter: Rich, nutty, and full of healthy fats and plant-based protein, almond butter adds depth and makes the smoothie feel more like a snack or meal. Look for almond butter in the nut butter aisle of any supermarket.
• Cacao powder: Cacao powder gives this smoothie with zucchini its chocolatey flavor, with added antioxidant power and mood-boosting benefits. Find cacao or cocoa powder in the baking or superfoods section of health-focused stores.
• Vanilla extract: Just a dash of vanilla adds that warm, sweet, dessert-like finish that pulls everything together. It’s a small ingredient that makes a big difference. Pick it up in the baking aisle of any grocery store. 
• Collagen: If you’re looking to give this smoothie a beauty-boosting edge or a protein boost, a scoop of collagen peptides is an easy add-in. It’s flavorless, dissolves smoothly, and adds a dose of skin, hair, and joint-loving protein.

How to Make this Zucchini Smoothie

Fun fact: This low calorie zucchini smoothie is known as a “courgette smoothie” in the UK. I love that! Whatever you call it, it’s quick to whip up and even easier to enjoy. You don’t need fancy equipment, just a blender, and a few ingredients. Let me walk you through how to make it step-by-step:

1. Gather your ingredients, including zucchini, cacao powder, almond butter, and Medjool dates. You can slice the zucchini and freeze it in a plastic bag for easy smoothie prep anytime.
2. Add frozen zucchini chunks into the blender.

3. Add cacao powder to give it a rich and chocolatey flavor.
4. Spoon in the almond butter for creaminess and add pitted Medjool dates.

5. Pour cashew milk on top and add a scoop of collagen.
6. Blend everything on high until the smoothie is lump-free. Pour it into your favorite glass and enjoy! 

Low Calorie Smoothie Swaps and Add-ins

One of the best things about this zucchini smoothie? It’s super flexible. Whether you want to boost the protein, add a fruity twist, or make it extra decadent, these easy swaps and creative add-ins let you tailor it to your taste (and pantry):

• Swap out zucchini: Although zucchini already gives that creamy texture, you can use frozen cauliflower or a few chunks of avocado as a neutral base that’s also low in calories. Check out our blog that guides you through how to cut an avocado.
• Antioxidant vibes: Add ½ cup of frozen cherries or berries, which are low-sugar fruits. Pair with coconut milk instead of cashew milk for an island flavor. You can also check out our blog on how to make coconut milk at home.
• Protein power-up: Add my homemade protein powder along with collagen to get 36+ grams of protein, which keeps me full and energized longer, perfect for post-workouts or as a meal replacement.
• More sweetness: Prefer it a little sweeter? Toss in an extra Medjool date, a few frozen grapes, or a small splash of maple syrup. Keep it natural, no refined sugar needed.
• Nut-free version: Need to skip nuts? Use oat milk or coconut milk instead of cashew milk, and swap almond butter for sunflower seed butter or tahini.

More Low Calorie Smoothies to Try

Here are a few of my favorite smoothie recipes around 200 calories or less that keep me energized, nourished, and satisfied throughout the seasons:

• When I need a green boost that doesn’t taste like grass, I go for my Best Green Smoothie. It’s packed with leafy greens, banana, and citrus for a bright, drinkable way to sneak in veggies without trying too hard.
• For something creamy and ultra-satisfying, the Avocado Banana Smoothie is a go-to. It’s loaded with healthy fats, potassium, and a silky texture that feels more like a milkshake than a health drink.
• I love getting creative with food scraps, and the Carrot Tops Smoothie is a perfect example. It’s earthy, slightly sweet, and a great way to use up carrot greens in a nutrient-rich blend that feels surprisingly fresh.
• In the fall, I can’t resist a cozy, spiced Pumpkin Smoothie. It’s full of beta-carotene, warming cinnamon, and a creamy base that makes it taste like pumpkin pie—but way better for you.
• For a crisp, refreshing morning boost, I sip on an Apple Celery Smoothie. The apple brings natural sweetness, and the celery adds a fresh, hydrating twist that’s perfect for jumpstarting digestion.

If you make this zucchini smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.