We haven't tried that here Phoebe, but it doesn't mean it's off limits. I made parsnip cupcakes once that were better than any carrot cake I ever had! Radishes certainly have a more assertive flavor and are not quite as moist as zucchini, so we bet you'd end up with quite a different product if you made this swap. You may consider adding some honey for extra sweetness and a bit of milk to make up for the lack of moisture. If you give it a go, let us know how it comes out! Happy baking! Kye@KAF

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