Daughters — Post-Punk You'll Dance To.

Noise aficionados will remember Daughters, a Providence-based group that’s been around since 2002 and broke up on the quiet around 2009. Since then, they’ve been slowly getting the band back together — a secret show here, a buzzy Facebook photo from a recording studio there. And now they’ve announced an actual new album, You Won't Get What You Want, due in October. Their music is probably going to piss off post-punk traditionalists by being something you can dance to — that is, if you can snag tickets for their tour, which have already sold out for some dates.

Hopper — Cheap Window Seats.

Hopper tells you when a particular flight route will be cheapest and notifies you when the price drops for flights you’ve flagged. The app encourages customers to be patient and wait for just the right conditions before buying, with forecasts that predict whether flight prices on a particular route will rise or fall. It’s one of a number of apps that uses artificial intelligence to drive sales, particularly when it comes to convincing users to consider different dates or destinations, so hold on to your convictions and your determination to see Venice. (Ha, joke, don't fly to Venice; within 10 minutes you will get completely lost.) With 30 million users, the app — a Canadian import — has the clout to offer "secret fares" in partnership with airlines, which contravenes its good-things-come-to-those-who-wait-and-wait-and-wait vibe but, hey, cheap flights!

Olive Oil Zucchini Cake — A Dinner Party Trick.

With the end of summer comes the end of peak zucchini season, which, let’s be honest, is a relief. No more mountains of just-picked zucchini taunting you because you never figured out what to make with them! Or you could just … make something with them.

This recipe is originally from Renee Erikson’s A Boat, a Whale and a Walrus cookbook, but you can also find it here. Cakes that use olive oil instead of butter are always less fiddly, mostly because you don’t need an electric mixer to get the right consistency, and the result is an insanely moist cake that’s sweet but not too sweet. And don’t worry, it’s not like there’s NO butter — it makes an appearance at the end, along with the crème fraîche. Crème fraîche, you ask? Yes, the final serving suggestion is what puts this recipe in next-level land: Cut the baked bread into slices, toast them in a buttered skillet, and serve with a little crème fraîche and sea salt. It’s more work than just plopping the loaf on the table, but for a party of people you’re hoping to impress, it’s the perfect bit of culinary wizardry.

In the veg-as-dessert space, it’s high time the mighty carrot meets its match. And besides, unless everyone pitches in and eats some summer squash, the zucchini might take over the world. Do it for the human race.