Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.

>>Vegan Zucchini Bread with Chocolate Chips

Preheat oven to 350 degrees. In a large bowl mix together six tablespoons flaxseeds and 1⁄2 cup warm water and let sit for five minutes. Next add two cups brown sugar, 1⁄2 cup applesauce, one teaspoon vanilla, 1⁄2 cup oil, and mix well. Fold in two cups grated zucchini. In a separate bowl combine two cups all-purpose flour and one cup whole wheat flour, one tablespoon baking powder, 1⁄2 teaspoon baking soda, 1 1⁄4 tablespoons cinnamon, 2 1⁄4 teaspoons nutmeg, and one teaspoon salt. Add the dry mixture into the wet and stir until combined. Add one cup chocolate chips. Lightly grease and flour two loaf pans, pour batter into pans, and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool, slice, and serve. // Source: onehundreddollarsamonth.com

>>Cucumber & Zucchini Noodles with Spicy Almond Sauce

Peel one cucumber and one zucchini and run them through a spiralizer or julienne them. Place the resulting noodles in a colander and squeeze out as much liquid as possible. Set aside. To make the almond sauce, whisk together 1⁄4 cup almond butter, one tablespoon pure maple syrup, one tablespoon tamari, one tablespoon fresh lime juice, 1⁄4 teaspoon red pepper flakes, a pinch of sea salt, and two tablespoons water in a small bowl until smooth. Adjust seasonings to taste. To make the topper, 1⁄4 cup puffed quinoa (optional), one tablespoon sliced almonds, one tablespoon pumpkin seeds, one tablespoon goji berries, and a pinch of sea salt in a small bowl. To serve, place the noodles in a clean bowl, mix in the sauce, and add a handful of topper. Serve immediately. // Source: rawfoodrecipes.com

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