Broccoli and Cheese Bread
Odd Bunch, a food rescue service we use, gave me a package of broccoli “rice”. It’s in quotations because obviously broccoli is not rice and I’d never eat it as such. Anyhoo I had to do something with it because not wasting food is the whole point. I have an herby quickbread recipe that I adjusted to make this soft and deliciously cheesy loaf.
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Broccoli and Cheese Bread
- Total Time: 60 mins
Description
The best thing about this recipe is that it has very few ingredients and it’s quick to mix up.
Ingredients
Scale
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 1 cup of buttermilk or (1 cup milk + 1tbsp lemon juice or white vinegar)
- 3 tbsp melted butter
- 1 ½ cups broccoli riced (or grated zucchini with the liquid squeezed out)
- 1 cup to 1 ½ cups shredded cheddar cheese
Instructions
- Mix dry ingredients in a medium sized bowl.
- Mix wet ingredients in a smaller bowl or large measuring cup.
- Gently mix wet ingredients into the dry ingredients until no dry flour is visible.
- Fold in the broccoli and cheese until just incorporated.
- Spread out into a 9x 5 loaf pan, greased with butter or sprayed with oil.
- Bake at 350 degrees F for 50-60 minutes.
- Cool in the pan for 10 minutes until putting on a wire rack to finish cooling.
Notes
I had about ⅓ cup of sourcream left that I wanted to use up so I put that in the measuring cup and then topped up with milk to make one cup
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
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