Broccoli Bread
Say hello to your next savory delight—Broccoli Bread! This deliciously unique loaf combines tender, blanched broccoli florets, sharp shredded Cheddar cheese, and a hint of garlic for a wholesome twist on traditional bread recipes. Easy to make with simple pantry staples like all-purpose flour, olive oil, and eggs, this bread features a moist, tender crumb and a burst of vibrant green throughout. With a quick prep time of just 15 minutes and baked to golden perfection in under an hour, Broccoli Bread is perfect as a flavorful accompaniment to soups, salads, or even enjoyed on its own. Packed with nutrients and savory goodness, it's a must-try for veggie lovers and anyone looking to elevate their bread game!
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Recipe Information
Ingredients
- 250 grams Broccoli florets
- 180 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 120 grams Cheddar cheese, shredded
- 120 milliliters Milk
- 60 milliliters Olive oil
- 2 large Eggs
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 180°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
Bring a pot of water to a boil, then blanch the broccoli florets for 2-3 minutes until tender but still bright green. Drain and rinse under cold water to stop the cooking process.
Chop the blanched broccoli florets finely and set them aside.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground black pepper. Whisk to mix evenly.
Stir in the shredded Cheddar cheese and minced garlic to coat them with the dry mixture.
In a separate bowl, whisk together the milk, olive oil, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold the chopped broccoli into the batter, ensuring it is evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1224 mg | 94% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
