Broccoli and Feta Loaf (Printable)

Mo Mediterranean-style loaf with broccoli and feta, enriched with buttermilk.

# What You'll Need:

→ 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 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Eggs

10 - 3 large eggs

# How-To Steps:

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 just tender. Drain thoroughly, allow to cool, 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 combined.
05 - Pour wet ingredient mixture into dry ingredients and stir gently until just combined. Avoid overmixing to maintain the loaf's tender crumb structure.
06 - Fold chopped broccoli and crumbled feta into the batter using a rubber spatula until evenly distributed.
07 - Transfer batter into prepared loaf pan and smooth the top surface with a spatula for even baking.
08 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean with no moist crumbs.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It's secretly a vegetable delivery system that tastes indulgent, not virtuous.
  • One loaf fed my whole group last weekend with enough left over for Thursday's quick lunch.
  • The buttermilk keeps everything impossibly tender even when you slice it the next day.
02 -
  • Overmixing is real and it's the only way this recipe can truly go wrong; treat the batter like you're tucking in something fragile.
  • The loaf actually tastes better the next day after the flavors have had time to meld together overnight.
03 -
  • Add two tablespoons of fresh dill or chives to the wet mixture if you want to elevate this loaf beyond simple and into the realm of truly memorable.
  • Substitute half the all-purpose flour with whole wheat flour for an earthier taste and denser crumb that some people actually prefer.
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