Broccoli Bread

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SERVES:

1 loaf (approx. 8 slices)

Prep Time:

10 MINUTES

Cook Time:

40–50 MINUTES

This isn't your average banana bread swap. A whole head of broccoli gets blitzed down to a fine crumb, folded through eggs and flour, and baked until it's golden outside with a soft, faintly green crumb inside. Savoury, sturdy, and genuinely good toasted with butter the next morning. Top with seeds for crunch, slice it thick, and call it what it is — a very good use for broccoli that isn't just steamed on the side.

_INGREDIENTS:

1 head of broccoli
3 eggs
½ cup plain flour
1 Tbsp baking powder
1 tsp salt
1 handful of mixed seeds (for topping)

_{INSTRUCTIONS:}

Cut the broccoli into florets and blitz in a food processor or blender until it resembles fine crumbs.
Transfer the broccoli to a large bowl and add the eggs, flour, baking powder and salt. Mix well until fully combined.
Preheat your oven to 180°C.
Lightly grease a loaf tin and pour in the mixture, smoothing the top with the back of a spoon.
Sprinkle the mixed seeds evenly over the top.
Bake for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes before turning out and slicing. Keeps well at room temperature for a couple of days, or toasted from the fridge.

wonkybox

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