Name: Broccoli and Feta Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets, finely chopped; 1 cup crumbled feta cheese; 1 small onion, finely diced; 2 cloves garlic, minced; 4 large eggs; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 cup milk; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Why You’ll Love This Recipe

It’s a delicious way to enjoy more vegetables in your meals.
The salty feta perfectly balances the mild flavor of broccoli.
It’s versatile and works for breakfast, lunch, or dinner.
Easy to prepare with simple, everyday ingredients.
Great for meal prep and can be enjoyed warm or cold.
Freezer-friendly and perfect for make-ahead meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups broccoli florets, finely chopped
1 cup crumbled feta cheese
1 small onion, finely diced
2 cloves garlic, minced
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
Steam or lightly blanch the broccoli for 3–4 minutes until just tender. Drain well and allow it to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth.
Stir in the diced onion, minced garlic, chopped broccoli, and crumbled feta.
In a separate bowl, combine the flour, baking powder, salt, and black pepper.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature.

Servings and timing

Servings: 6–8 slices

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: Approximately 1 hour and 5 minutes

Variations

Add shredded cheddar or mozzarella for extra cheesiness.
Mix in chopped fresh herbs such as parsley, dill, or chives.
Include sun-dried tomatoes or roasted red peppers for added flavor.
Substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
Add a pinch of red pepper flakes for a subtle kick.

Storage/Reheating

Store the cooled loaf in an airtight container in the refrigerator for up to 4 days.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.

To reheat, warm slices in the microwave for 30–45 seconds or in a 325°F (165°C) oven for about 10 minutes until heated through.

FAQs

Can I use frozen broccoli?

Yes, thaw the broccoli completely and drain any excess moisture before chopping and adding it to the batter.

Can I make this loaf gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Do I need to cook the broccoli first?

Lightly steaming or blanching the broccoli ensures it becomes tender and blends well into the loaf.

Can I replace feta with another cheese?

Yes, goat cheese, ricotta, or shredded cheddar can be used for a different flavor profile.

Why is my loaf too moist?

Excess moisture from the broccoli or underbaking can cause this. Be sure to drain the broccoli well and bake until fully set.

Can I add protein to this recipe?

Yes, cooked and crumbled bacon or diced ham can be added for a non-vegetarian version.

What pan size works best?

A standard 9×5-inch loaf pan works perfectly for this recipe.

Can I make this ahead of time?

Yes, it can be baked a day in advance and stored in the refrigerator until ready to serve.

How do I know when it’s done?

Insert a toothpick into the center; it should come out clean or with a few dry crumbs.

Can I serve this cold?

Yes, this loaf tastes great at room temperature or chilled, making it ideal for picnics or packed lunches.

Conclusion

Broccoli and Feta Loaf is a simple yet flavorful savory bake that’s perfect for any time of day. With its tender texture, creamy feta, and wholesome broccoli, it’s a reliable recipe you’ll return to again and again. Whether served fresh from the oven or enjoyed as leftovers, this loaf delivers comfort and nutrition in every slice.

Broccoli and Feta Loaf

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Broccoli and Feta Loaf is a savory, wholesome bake that combines tender broccoli florets with creamy, tangy feta cheese in a soft, sliceable loaf. Perfect for brunch, light lunches, or a satisfying vegetarian dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6–8 slices
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Steam or lightly blanch the broccoli for 3–4 minutes until just tender. Drain well and allow to cool slightly.
In a large bowl, whisk together eggs, milk, and olive oil until smooth.
Stir in diced onion, minced garlic, chopped broccoli, and crumbled feta.
In a separate bowl, combine flour, baking powder, salt, and black pepper.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature.

Notes

Drain broccoli thoroughly to prevent excess moisture in the loaf.
Add fresh herbs like parsley or dill for extra flavor.
Substitute half the flour with whole wheat flour for a heartier texture.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months.

Nutrition

Serving Size: 1 slice (based on 8 slices)
Calories: 220 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 110 mg