Broccoli and Feta Loaf (Print Version)

A moist, savory loaf packed with tender broccoli and creamy feta, enriched with buttermilk for a nutritious bread perfect for Mediterranean-style meals.

# Ingredient List:

→ Vegetables

01 - 1 1/2 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 1/4 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# How to Make:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Steam or blanch broccoli florets for 2 to 3 minutes until just tender. Drain, cool, and pat dry thoroughly.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat eggs, then mix in buttermilk and melted butter until well combined.
05 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
06 - Fold in chopped broccoli and crumbled feta cheese until evenly distributed.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • A great way to incorporate more vegetables into your snacks.
  • The combination of tangy feta and buttermilk ensures a moist and tender crumb.
  • Quick and easy to prepare with standard pantry staples.
02 -
  • Always check the center with a toothpick to ensure the middle is fully baked.
  • Allowing the loaf to cool completely on a wire rack makes it much easier to achieve clean slices.
  • Double-check your buttermilk and cheese labels if you have specific allergen concerns.
Go Back