Broccoli and Feta Loaf (Printable)

Mo Mediterranean loaf with broccoli florets and feta, enriched with buttermilk for a satisfying snack or light bread.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Steam or blanch broccoli florets for 2-3 minutes until tender-crisp. Drain, cool, and pat dry thoroughly.
03 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until evenly distributed.
04 - In a separate bowl, beat eggs, then stir in buttermilk and melted butter until combined.
05 - Add wet ingredient mixture to dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold chopped broccoli and crumbled feta into the batter using a spatula until evenly distributed.
07 - Pour batter into prepared loaf pan and smooth the top surface with a spatula.
08 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 10 minutes, then transfer to a wire cooling rack until completely cooled before slicing.

# Expert Advice:

01 -
  • It's a sneaky way to eat broccoli without anyone realizing they're eating their vegetables, especially when you're feeding skeptical eaters.
  • The buttermilk and melted butter keep this loaf impossibly moist even days later, making it perfect for meal prep or sharing.
  • You can have fresh, homemade bread on the table in just over an hour, which feels like a small miracle on a busy weeknight.
02 -
  • Never skip drying the broccoli after steaming, or you'll end up with a soggy, dense loaf that falls apart and disappoints everyone involved.
  • The moment you see the dry ingredients disappear into the wet mixture, stop stirring immediately—those few lumps are actually your ticket to a tender crumb, not a sign you need to keep going.
03 -
  • If you're substituting half the flour with whole wheat, increase the buttermilk by about 2 tablespoons, as whole wheat absorbs more liquid and can otherwise create a denser loaf.
  • Don't rotate the loaf pan halfway through baking—let it bake undisturbed so the structure sets evenly and you get an even golden top.
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