Broccoli and Feta Loaf

This Broccoli and Feta Loaf is a moist, savory bread packed with tender green florets and creamy crumbles of feta cheese. Enriched with buttermilk and melted butter, it offers a nutritious and flavorful option that is perfect for healthy snacking or as a light accompaniment to your favorite Mediterranean meals.

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With a preparation time of just 20 minutes, this vegetarian loaf is an accessible bake for any day of the week. The salty tang of the feta perfectly complements the mild, earthy notes of the steamed broccoli, creating a balanced flavor profile that the whole family will enjoy.

Ingredients

• 1 1/2 cups (150 g) broccoli florets, finely chopped
• 1 cup (150 g) feta cheese, crumbled
• 1 cup (240 ml) buttermilk
• 1/4 cup (60 g) unsalted butter, melted
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large eggs

Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Step 2

Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain, cool, and pat dry.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

Step 4

In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter.

Step 5

Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix).

Step 6

Fold in the chopped broccoli and crumbled feta.

Step 7

Pour the batter into the prepared loaf pan and smooth the top.

Step 8

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure to pat the broccoli dry after steaming; excess moisture can lead to a soggy loaf. When combining the wet and dry ingredients, use a gentle hand to keep the bread light and airy.

Varianten und Anpassungen

For an extra burst of freshness, fold in 2 tablespoons of chopped herbs like dill, chives, or parsley. You can also increase the fiber content by substituting half of the all-purpose flour with whole wheat flour.

Serviervorschläge

This savory loaf is excellent served warm alongside a bowl of soup or a crisp salad. Leftover slices can be toasted and served for breakfast or enjoyed as a quick grab-and-go snack throughout the day.

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Enjoy the wholesome goodness of this Mediterranean-inspired bread, a simple yet satisfying bake that brings vibrant vegetables and creamy cheese together in one delicious loaf.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw completely and squeeze out excess moisture before chopping and adding to the batter to prevent a soggy loaf.

→ What can I substitute for buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes. Plain yogurt thinned with water also creates similar tang and moisture.

→ How should I store leftovers?

Wrap tightly in plastic or place in an airtight container. Keeps at room temperature for 2 days, or refrigerate for up to 5 days. Freeze individual slices for longer storage.

→ Can I make this dairy-free?

Substitute feta with dairy-free cheese alternatives, use plant-based buttermilk (non-dairy milk plus vinegar), and replace butter with coconut oil or olive oil.

→ Why is my loaf dense or heavy?

Overmixing the batter develops gluten, creating a dense texture. Stir only until ingredients just combine. Also ensure baking powder and soda are fresh for proper leavening.

→ Can I add other vegetables or cheese?

Absolutely. Spinach, grated zucchini, or bell peppers work well. Try swapping feta for goat cheese, cheddar, or Parmaran. Keep total add-ins to about 2 cups to maintain proper structure.