Broccoli and Feta Loaf

Servings:

Prep Time: 10

Cook Time: 50

Total Time: 1

This broccoli and feta loaf is the ideal way to enjoy your bread. It comes together pretty quickly and we use buttermilk to make it extra moist and soft.

Equipment

Ingredients

1 tsp olive oil
2 heaping cups broccoli, micro florets
2 scallions, diced
2 eggs, lightly beaten
1/4 cup olive oil
3/4 cups buttermilk
1½ cups flour
2 tsp baking powder
salt + pepper, to taste
5 oz feta cheese, crumbled
2 tbs dill, chopped
1/2 cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
In a large skillet, heat 1 tsp of olive oil on medium high. Add the scallions and sauté for 1 minute. Add in the broccoli florets and sauté for 1 minute. Transfer to a paper towel lined plate to slightly cool. Pat dry as best you can.
In a large bowl, whisk together the eggs, olive oil and buttermilk until smooth. Sift in the flour, baking powder, salt and pepper to taste and mix to combine. Fold in feta, mozzarella, dill and broccoli. Transfer batter to your pan and spread out evenly. Bake for 50-60 minutes or until toothpick comes out clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the fridge.
You can substitute kefir, Greek yogurt or whipped cottage cheese instead of the buttermilk.

Nutrition

Author: Stella Drivas