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.