Broccoli and Feta Loaf (Printable)

Moist Mediterranean-style loaf with tender broccoli and creamy feta, enriched with buttermilk for nutritious snacking.

# What You 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

# How To Make It:

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 to 3 minutes until tender. Drain thoroughly, cool completely, and pat dry with paper towels.
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 whisk in buttermilk and melted butter until fully incorporated.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix to maintain loaf texture.
06 - Fold cooked broccoli and crumbled feta cheese into batter using a rubber spatula with minimal stirring.
07 - Transfer batter into prepared loaf pan and smooth the top surface evenly.
08 - Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean with no wet batter.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It's moist and flavorful without being heavy, so you actually want to eat it instead of forcing yourself through another 'healthy' bread.
  • Feta does all the seasoning work for you—no fussing with spice blends or wondering if you got the flavors right.
  • One loaf feeds you all week for lunches, toast, or that 4 p.m. snack when you need something real.
02 -
  • Wet broccoli will make your loaf soggy; those few minutes of draining and patting make the difference between a proper loaf and a dense brick.
  • Don't let overmixing be your saboteur—the moment you don't see dry flour, you're done; the batter will look slightly lumpy and that's exactly right.
03 -
  • If your loaf is browning too fast on top, tent it loosely with foil for the last 15 minutes; it'll cook through without burning.
  • Taste your feta before adding it—some brands are saltier than others, so adjust your salt accordingly or you might end up oversalting the whole thing.
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