A smoothie bowl inspired by the flavors of zucchini bread. Frozen zucchini sneaks extra vegetables into this dish and adds additional creaminess to the smoothie. Spices typically found in zucchini bread take this smoothie bowl to the next level! Zucchini is in season right now and I love trying to find as many unique possibilities for one of my favorite, versatile vegetables. I love shaping zucchini into boats and adding fillings (a recipe I will add to the blog, soon!), shredding it into my overnight oatmeal, in stir fries, grilled with eggplant, roasted with onions, etc. You get the point!

I recently discovered that zucchini is wonderful in smoothies. Since it is so neutral in taste, it is undetectable in your smoothie and adds additional creaminess. I started adding chopped frozen zucchini to my smoothie bowls I often eat for breakfast. One day, I thought of the idea to make the smoothie bowl flavored with zucchini bread as my inspiration, and it turned out perfect!

The banana lends sweetness and along with the zucchini, creates a smooth and creamy texture. Vanilla protein powder adds a hint of sweetness and flavor as well, and what really takes this smoothie bowl to the next level is the spices added! Cinnamon, nutmeg, ginger and cloves make this smoothie bowl truly taste like zucchini bread. Bonus points if you grate your own fresh nutmeg and ginger, the flavors are SO much more intense.

And because no smoothie bowl is complete without toppings, I added a walnut graham cracker crumble. THE CRUNCH FACTOR is unreal. And the recipe became perfection.

Zucchini Bread Inspired Smoothie Bowl with Walnut Graham Cracker Crumble

Ingredients

1 large banana, chopped and frozen
1/2 zucchini, chopped and frozen
1 scoop vanilla protein powder, optional
1/4-1/2 cup unsweetened vanilla almond milk
1/2 teaspoon vanilla extract
Dash of cinnamon
Pinch each of: ginger, nutmeg and cloves
2 Tablespoons walnuts
1 sheet graham cracker

Instructions

Place walnuts and graham cracker is a plastic bag, and use your hands to crumble the ingredients inside the plastic bag. Set aside.
Place banana through spices in a blender and blend until smooth. Start with 1/4 cup almond milk, and slowly add more if needed. To create a thicker smoothie bowl, you want to add as little as possible. Scrape the sides as needed to help the process along.
Pour smoothie into bowl and top with the walnut graham cracker crumble.

Notes

I usually will put the chopped banana, chopped zucchini and protein powder in a large plastic bag the night before (or during my weekly food prep) to save time in the morning.