Reviewed: Apr. 30, 2012

we were happily surprised. light and refreshing. not your same old, same old shake. we did use milk instead of half and half and decreased the sugar to 3 Tablespoons and used peanut butter instead of peanuts but it still turned out wonderful

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Molly Curtis

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Reviewed: Apr. 6, 2012

Just made these for snack for my 3 kiddos. Of course I failed to mention that there was zucchini in it. BIG HIT! Thanks for the great recipe!

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bpaulson

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

I didn't care for this. The cocoa powder was way too overpowering for my taste.

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kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 16, 2011

After reading reviews I was positive this would be good--we LOVE Zucchini Brownies, so we gave it a go! WOW! We loved the taste and texture. Thanks for sharing this wonderful treat. Next time, we plan on making a quadruple batch to put in an ice cream bucket in the freezer.

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Reviewed: Jul. 18, 2011

Okay, I'll have to admit that I was skeptical, and that I decided to try this just to pull one over on my kids. But, I have to admit, this was REALLY good. It tastes like a banana split milkshake, but it gave me a chance to increase the veggie servings that they eat. I'll definitely do this again since I can't seem to keep ice cream in the house!

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omnimomma

Reviewed: Jul. 9, 2011

This doesn't taste bad, but it reminds me a lot of a banana drink I make on here with added cocoa. However, it is more time consuming with the shredding of the zucchini and freezing it along with the cut and frozen banana required. I ended up lightening it up by using fat free half and half in place of regular and 3 packets of Truvia in place of the 1/2 cup of sugar. I had no complaints from anyone drinking it and was told it tasted like a peanut butter drink because of the peanuts. I topped it with sprayed lite whipped cream and chopped peanuts. Even though it is slightly thick and cold, I would still call this more of a smoothie then a milkshake. With the lightened version, though, it would make a great high fiber drink for someone who doesn't eat much fruit or vegetables.

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Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 19, 2011

Delicious. Divine. Great way to use the summer bounty of zucchini. It processes faster if you chop up the frozen lump of zucchini and pre-chopped the bananas before freezing.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 20, 2011

I thought this was very tasty! Like others, I used peanut butter instead of peanuts, milk instead of half & half, and honey instead of sugar (it only needed 1/3 cup, maybe even less). Very creamy and delicious with NO zucchini taste. 2 out of 3 kids liked it, but the one who didn't just isn't a sweets person. I'll make this again.

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motappin

Reviewed: Jan. 22, 2011

This is a great recipe! I didn't have time to freeze the banana and zuchini so I added ice after freezing it for about 15 minutes. I used peanut butter and fat free milk instead and used agave syrup instead of the sugar. I also added 4 tablespoons of hemp powder, which made it a little less great so I added a bit more peanut butter and a bit more agave syrup.

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nyxster

Reviewed: Sep. 7, 2010

I made a few changes though... My zucchini was freshly grated and unfrozen, instead of peanuts used peanut butter (I guesstimate about two-ish giant heaping tablespoons- probably too much since the hubby-to-be said the peanut butter flavour was too strong), two-three heaping teaspoons of sugar instead of the half cup and 2% milk instead of half & half. It came out very creamy and peanut-y this way, without being overly sweet. I left the skin on the zucchini when grating it as that's where most of the nutrients are and the tiny green flecks look nice in the milkshake. It was good, but did end up upsetting my stomach. This is one of those things that you like or don't, there's no in-between!

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