Broccoli and Feta Loaf (Printable Version)

Moist Mediterranean loaf with tender broccoli and creamy feta, enriched with buttermilk for perfect snacks or light meals.

# Ingredient List:

→ Vegetables

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

→ Dairy

02 - 1 cup feta cheese, crumbled
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 the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain thoroughly, cool, and pat dry to remove excess moisture.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well blended.
04 - In a separate bowl, beat the eggs, then mix in the buttermilk and melted butter until smooth.
05 - Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
06 - Gently fold in the chopped broccoli and crumbled feta cheese until evenly distributed.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The texture is somewhere between cornbread and a savory muffin, incredibly moist from the buttermilk
  • It's one of those rare recipes that tastes even better the next day, if you can resist eating it all immediately
02 -
  • Dry broccoli before adding it to the batter or you will end up with soggy pockets in your loaf
  • Let the loaf cool in the pan for those ten minutes, otherwise it might collapse when you try to remove it
03 -
  • Add a tablespoon of honey to the batter if you want to play up the sweet and salty contrast
  • Letting the batter rest for fifteen minutes before baking gives the flour time to hydrate
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