Farro Zucchini Bread – A Nutty, Tender Twist on a Classic
Zucchini bread is already a comfort bake, but adding farro brings it to a whole new level. This version stays moist and tender while gaining a subtle, toasty flavor from the farro flour. It’s not a rustic brick or a health-food compromise—it’s a cozy, sliceable loaf you’ll actually crave.
Enjoy it warm with a smear of butter, toast it for breakfast, or wrap slices for a satisfying snack. It’s simple, dependable, and a great way to use up those extra zucchini without anyone complaining.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Grate the zucchini: Use the fine or medium side of a box grater. Place zucchini in a colander and lightly squeeze out excess moisture with your hands or a clean towel. Don’t wring it dry—just remove obvious liquid.
- Mix dry ingredients: In a large bowl, whisk farro flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients: In another bowl, whisk eggs, brown sugar, and granulated sugar until smooth and slightly thickened. Whisk in the oil, yogurt, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until mostly combined, leaving a few streaks of flour.
- Add zucchini and extras: Fold in the grated zucchini and any add-ins like nuts or chocolate chips. Mix just until no dry spots remain. The batter will be thick but spreadable.
- Pan and top: Scrape the batter into the prepared loaf pan, smoothing the top. Sprinkle seeds or a little coarse sugar on top if you like.
- Bake: Bake 50–60 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs. If the top is browning fast, tent with foil in the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack before slicing. This sets the crumb and prevents crumbling.
- Serve: Slice thick and enjoy as is, or toast and top with butter, honey, or cream cheese.
Why This Recipe Works
The winning formula here is balancing zucchini’s moisture with farro flour’s gentle nuttiness. Farro flour has more character than all-purpose, and it pairs beautifully with warm spices and vanilla.
A blend of farro and all-purpose flour keeps the crumb tender instead of dense. Grated zucchini melts into the batter, bringing moisture without tasting “vegetable-y.” A touch of brown sugar and oil keeps the bread soft for days, while baking powder and baking soda lift it just enough for a light, even crumb.
What You’ll Need
- Farro flour: 1 cup. Adds nutty flavor and a wholesome texture.
- All-purpose flour: 1 cup.
Keeps the loaf tender and not too heavy.
- Baking powder: 1 teaspoon. Helps the bread rise.
- Baking soda: 1/2 teaspoon. Reacts with acidity for extra lift.
- Kosher salt: 1/2 teaspoon.
Balances sweetness and enhances flavor.
- Ground cinnamon: 1 teaspoon. Classic warmth.
- Ground nutmeg: 1/4 teaspoon. Optional, but lovely with farro.
- Large eggs: 2, at room temperature.
Bind and enrich the batter.
- Brown sugar: 1/2 cup, packed. Moisture and caramel notes.
- Granulated sugar: 1/4 cup. Clean sweetness and better browning.
- Neutral oil: 1/2 cup (such as grapeseed, canola, or light olive oil).
Keeps the crumb soft.
- Plain Greek yogurt or sour cream: 1/2 cup. Adds tenderness and a hint of tang.
- Vanilla extract: 2 teaspoons. Rounds out the flavors.
- Zucchini: 2 cups, finely grated (about 2 medium).
No need to peel.
- Optional add-ins: 1/2 cup chopped walnuts or pecans; 1/2 cup dark chocolate chips; 2 tablespoons sesame or pumpkin seeds for topping.
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Grate the zucchini: Use the fine or medium side of a box grater. Place zucchini in a colander and lightly squeeze out excess moisture with your hands or a clean towel.
Don’t wring it dry—just remove obvious liquid.
- Mix dry ingredients: In a large bowl, whisk farro flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients: In another bowl, whisk eggs, brown sugar, and granulated sugar until smooth and slightly thickened. Whisk in the oil, yogurt, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until mostly combined, leaving a few streaks of flour.
- Add zucchini and extras: Fold in the grated zucchini and any add-ins like nuts or chocolate chips.
Mix just until no dry spots remain. The batter will be thick but spreadable.
- Pan and top: Scrape the batter into the prepared loaf pan, smoothing the top. Sprinkle seeds or a little coarse sugar on top if you like.
- Bake: Bake 50–60 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs.
If the top is browning fast, tent with foil in the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack before slicing. This sets the crumb and prevents crumbling.
- Serve: Slice thick and enjoy as is, or toast and top with butter, honey, or cream cheese.
Storage Instructions
- Room temperature: Wrap tightly and keep at room temperature for up to 3 days. It stays moist.
- Refrigerator: Store in an airtight container for up to 1 week.
Warm slices in the toaster for best texture.
- Freezer: Freeze whole or sliced. Wrap in plastic, then foil, or use a freezer bag. Keeps well for up to 3 months.
Thaw at room temperature or toast from frozen.
Benefits of This Recipe
- Great texture: The farro and zucchini work together for a soft, tender crumb without being heavy.
- Balanced flavor: Nutty farro, warm spice, and a light sweetness make it feel satisfying but not overly rich.
- Flexible and forgiving: Swap mix-ins, use yogurt or sour cream, and adjust sweetness easily.
- Stays moist: Oil, zucchini, and brown sugar help the loaf taste fresh for days.
- More whole grain character: Farro flour brings gentle nuttiness and extra fiber compared to an all-white loaf.
What Not to Do
- Don’t skip draining the zucchini: Leaving it sopping wet can make the loaf gummy and underbaked in the center.
- Don’t overmix: Stir just until combined. Overmixing creates a tough, tunneling crumb.
- Don’t overbake: Start checking at 50 minutes. Dry zucchini bread misses the point.
- Don’t slice too hot: The loaf needs time to set or it may crumble and taste doughy.
- Don’t use only farro flour: It can make the loaf dense.
The blend with all-purpose is key.
Alternatives
- Dairy-free: Use a thick dairy-free yogurt and a neutral oil. The texture stays soft and moist.
- Lighter sweetness: Reduce granulated sugar to 2 tablespoons and use 1/3 cup brown sugar. Add raisins if you want natural sweetness back.
- Spice variations: Swap cinnamon and nutmeg for cardamom and ginger, or add orange zest for brightness.
- Gluten-aware approach: If avoiding wheat, this specific recipe won’t be fully gluten-free because farro contains gluten.
Use a trusted gluten-free zucchini bread base instead.
- Toppings: Sprinkle turbinado sugar for crunch, or press pumpkin seeds on top before baking.
- Mini loaves or muffins: Bake in muffin tins for 18–22 minutes or in mini loaf pans for 28–35 minutes, checking early.
FAQ
Do I have to peel the zucchini?
No. Keep the peel on for color and nutrients. It softens completely during baking.
How fine should I grate the zucchini?
Use the fine or medium side of a box grater.
Finer shreds melt into the crumb better and distribute moisture evenly.
Can I make this bread with honey or maple syrup?
Yes. Replace the 3/4 cup total sugar with 1/2 cup honey or maple syrup and reduce the yogurt to 1/3 cup. Expect a slightly denser crumb and deeper flavor.
What if I can’t find farro flour?
Use spelt flour for a similar nutty profile, or whole wheat pastry flour.
Regular whole wheat will work but may be a bit heavier—consider using only 3/4 cup whole wheat plus 1 1/4 cups all-purpose.
Why is my loaf sinking in the middle?
It’s often from excess moisture or underbaking. Lightly squeeze the zucchini, measure flour accurately, and bake until a tester shows just a few moist crumbs.
Can I reduce the oil?
You can drop the oil to 1/3 cup and increase yogurt to 2/3 cup. The loaf will be a touch less plush but still moist.
Is farro the same as spelt?
No, but they’re related ancient wheat varieties with similar behavior in baking.
Both bring a nutty taste and tender crumb when blended with all-purpose flour.
How do I know it’s done?
The top will look set and spring back lightly. A tester inserted in the center should come out clean or with a few moist crumbs, not wet batter. The internal temp should be around 200–205°F if you use a thermometer.
In Conclusion
This Farro Zucchini Bread hits that sweet spot between wholesome and downright delicious.
It’s easy to make, flexible with add-ins, and stays moist for days. Bake a loaf on a lazy afternoon, slice off a warm piece, and let the nutty aroma do the rest. It’s a simple recipe you’ll keep coming back to whenever zucchini shows up in your kitchen.
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