Description
A soft, cheesy quick bread loaded with riced broccoli and cheddar. No yeast, very few ingredients, and quick to mix up, plus a great way to use up veggies.
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 9×5-inch 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 sour cream 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
- Prep Time: 10 mins
- Cool Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American