But this year?
This year, we will be the ones to sneak zucchini on to my neighbors' porches.
My brother planted a garden at his house, so in addition to our garden, we overfloweth with zucchini and cucumbers.
No joke, my parents came home from my brother's house with this 5 gallon bucket filled with zucchini and cucumbers. A few of the zucchini could double as a baseball bat.
Not that I'm complaining, mind you. I asked for zucchini, and I got it.
We've already shared the wealth with friends and family, but we still have quite an abundance. We've made a zucchini cobbler, zucchini fudge cake, zucchini bread, and zucchini cake, but none of those options are super friendly to the waistline.
At this stage of the zucchini game, I want to eat it and not know that I'm eating it. Know what I mean?
Hence, zucchini in a smoothie.
I'm dead serious about putting zucchini in a smoothie. It's desperate times and I think this has become my favorite way to eat it. For reals, y'all. I mean, last year I made zucchini pancakes and zucchini brownies that were good, but this is just too easy. Zucchini has virtually no flavor, which is why it's so great in sweet things. Plus, by eating the zucchini in its raw form, you're getting the max amount of benefits from the zucchini. They are low in calories, high in Vitamin C, and a good source of folates, Vitamin A, manganese, and potassium,.
I used a normal sized zucchini here, but if you're trying to use up a zucchini the size of a baseball bat, you'll need to scrape the seeds out, for sure.
1 cup roughly chopped zucchini
1 cup frozen mixed berries
2 Tbls cocoa powder
2 tsps agave
1 Tbls almond butter
3/4 cup almond milk
Combine all the ingredients in a blender until smooth. Drink it up!