Hi Catie, We're glad to hear you enjoy baking our gluten-free recipes! You're right, often times other vegetables and fruit can be used to replace the zucchini in recipes. The one variable to keep in mind is the moisture content. If you use something like carrots or apples, obviously the flavor will change a bit, but to maintain the same moist, tender texture you'll want to make sure you have a comparable moisture content. This means that sometimes you may need to add a tablespoon or two of extra liquid (I like to use almond milk!) to loosen up the batter or dough. Other than that, go ahead and bake the recipe as the recipe instructs. You might also like our gluten-free morning glory muffins, which uses both shredded apples and carrots! Happy baking! Kye@KAF

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