Hi Alicia, Potato starch is ideal because it adds fluffiness and counteracts the zucchini to help to keep the loaf from being overly moist. If not gluten-free, you could try all purpose flour. Otherwise, we’d say the next best option would be corn starch, but we haven’t tested that way so can’t guarantee the result.

Is there substitute for potato starch

Hi Laura, we think that should be okay in this one since it’s a small amount!

Thank you for sharing your experience, Amy! We’re glad you enjoyed it and hope the texture is even better next time! xo