Broccoli and Feta Loaf (Printable Version)

Moist savory loaf with tender broccoli florets and creamy feta cheese, enriched with buttermilk for nutritious flavor.

# What You'll Need:

→ Vegetables

01 - 1.5 cups broccoli florets, finely chopped

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 0.25 cup unsalted butter, melted

→ Dry Ingredients

05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 0.5 teaspoon baking soda
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Eggs

10 - 3 large eggs

# Steps to Follow:

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

# Additional Tips::

01 -
  • It sneaks vegetables into every bite without tasting like health food.
  • The buttermilk keeps it moist for days, so you can toast slices all week long.
  • It pairs with anything from scrambled eggs to a bowl of tomato soup.
  • You can have it mixed and in the oven in under twenty minutes.
02 -
  • Pat the broccoli completely dry after blanching or the loaf will turn out gummy in the center.
  • Don't skip the parchment paper lining, feta sticks to the pan like glue and you'll lose half the loaf trying to remove it.
  • Use full-fat buttermilk for the best texture, low-fat versions don't create the same tender crumb.
03 -
  • Crack your eggs into a small bowl first so you can fish out any shell bits before they end up in the batter.
  • If your loaf is browning too quickly on top, tent it loosely with foil halfway through baking.
  • Let the loaf cool completely before slicing if you want clean, bakery-style slices instead of crumbly ones.
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