Broccoli and Feta Loaf (Print Version)

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

# What You'll Need:

→ Vegetables

01 - 1 1/2 cups finely chopped broccoli florets

→ Dairy

02 - 1 cup crumbled feta cheese
03 - 1 cup buttermilk
04 - 1/4 cup melted unsalted butter

→ 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 Steps:

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 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
06 - Fold in the chopped broccoli and crumbled feta cheese until evenly distributed throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
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 Tips:

01 -
  • The buttermilk keeps every slice incredibly moist and tender, unlike typical savory quick breads that can turn dry after a day
  • You get a nutritious dose of vegetables without even trying because the cheese and herbs make it feel indulgent
  • It comes together in one bowl and bakes up golden without needing yeast or any rising time
02 -
  • Dry the broccoli thoroughly after blanching because excess water will make the loaf dense and soggy in the middle
  • Let the loaf cool completely before slicing or the texture will be gummy and you will lose those clean edges
  • The feta is salty on its own, so taste your batter before adding extra salt
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture in the final loaf
  • Grate the broccoli on the large holes of a box grater instead of chopping for a more even distribution
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