This savory broccoli and cheddar loaf is soft, cheesy, and packed with wholesome flavor. With tender broccoli pieces baked into a fluffy, golden crust and served alongside a rich parsley butter, it’s the perfect addition to lunchboxes, picnics, or a cozy afternoon snack.
Why You’ll Love This Recipe
It’s a delicious balance of cheesy richness and fresh vegetable flavor
Easy to prepare with simple pantry ingredients
Perfect for slicing and sharing at picnics or gatherings
Can be enjoyed warm or at room temperature
The parsley butter adds a creamy, zesty finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups (525g) self-raising flour, sifted, plus extra for dusting
1 tablespoon caster sugar
1 teaspoon ground bush tomato (or substitute ground cumin or coriander)
100g unsalted butter, chopped
400ml milk, plus extra for brushing
100g cheddar cheese, grated
2 heads broccoli, cut into long florets
For parsley butter:
250g salted butter, softened
3 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
Salt to taste
Directions
Preheat your oven to 220°C (200°C fan-forced). Lightly grease a 23cm x 14cm x 9cm loaf pan.
In a large bowl, combine the flour, sugar, ground bush tomato, and a pinch of salt. Add the chopped butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Stir in the milk and half of the grated cheese. Mix until a sticky dough forms. Transfer the dough to a lightly floured surface and knead gently until just combined.
Divide the dough into 8 equal portions and shape each into a rough ball. Arrange them evenly in the prepared loaf pan. Let the dough rest for 15 minutes.
Brush the top with a little milk. Press the broccoli pieces into the dough in your preferred pattern, then sprinkle the remaining cheese over the top.
Bake for 40 to 45 minutes, or until the loaf is golden and a skewer inserted in the center comes out clean.
Meanwhile, prepare the parsley butter by whisking the softened butter until pale and fluffy. Mix in the garlic, parsley, lemon zest, and salt to taste.
Serve the loaf warm or at room temperature with the parsley butter.
Replace cheddar with mozzarella or a mix of cheeses for a milder flavor
Add chopped herbs like thyme or chives to the dough for extra aroma
Include sautéed onions or garlic for deeper savory notes
Swap broccoli with spinach or zucchini for a different vegetable twist
Sprinkle sesame or nigella seeds on top for added texture
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, warm slices in a preheated oven at 160°C for 8–10 minutes or microwave briefly until heated through. The parsley butter should be stored in the refrigerator and brought to room temperature before serving.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain it well before using to avoid excess moisture in the dough.
What can I use instead of self-raising flour?
You can use all-purpose flour mixed with 2 teaspoons of baking powder.
Can I make this loaf ahead of time?
Yes, it can be baked a day in advance and stored covered. Reheat before serving for best texture.
Is this recipe suitable for vegetarians?
Yes, it contains no meat and is fully vegetarian.
Can I freeze the loaf?
Yes, slice it first and freeze in airtight packaging for up to 2 months.
How do I know when the loaf is fully cooked?
Insert a skewer into the center; if it comes out clean, it’s ready.
Can I skip the parsley butter?
Yes, but it adds extra flavor. You can substitute with plain butter or a yogurt spread.
What other cheeses work well?
Tasty cheese, gouda, or even a mild feta can work nicely.
Why is my dough too sticky?
It’s meant to be slightly sticky, but you can add a little more flour if it’s too wet to handle.
Can I make this gluten-free?
Yes, use a gluten-free self-raising flour blend, though texture may vary slightly.
Conclusion
This broccoli and cheddar loaf is a comforting, versatile bake that brings together simple ingredients in a delicious way. Whether served fresh from the oven or packed for later, it delivers a satisfying combination of cheesy goodness and wholesome vegetables, made even better with a generous spread of homemade parsley butter.
A soft, savory broccoli and cheddar loaf baked to golden perfection, filled with tender broccoli and melty cheese, and served with a flavorful parsley butter.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:6 servings
Category:Snack
Method:Baking
Cuisine:Australian-inspired
Diet:Vegetarian
Ingredients
3 1/2 cups (525g) self-raising flour, sifted
1 tablespoon caster sugar
1 teaspoon ground bush tomato (or cumin/coriander)
100g unsalted butter, chopped
400ml milk
100g cheddar cheese, grated
2 heads broccoli, cut into long florets
For parsley butter:
250g salted butter, softened
3 garlic cloves, crushed
1/4 cup finely chopped parsley
Zest of 1 lemon
Salt to taste
Instructions
Preheat oven to 220°C (200°C fan). Grease a 23x14x9 cm loaf pan.
In a bowl, mix flour, sugar, bush tomato (or spice), and salt.
Rub in butter until mixture resembles coarse crumbs.
Add milk and half the cheese, mixing into a sticky dough.
Transfer to a floured surface and knead lightly until just combined.
Divide into 8 portions, shape into balls, and place in the pan. Rest 15 minutes.
Brush with milk, press broccoli into dough, and sprinkle remaining cheese on top.
Bake for 40–45 minutes until golden and cooked through.
For parsley butter, whip butter until fluffy, then mix in garlic, parsley, lemon zest, and salt.
Serve loaf warm or at room temperature with parsley butter.
Notes
Dough should be slightly sticky; add flour if too wet.
Frozen broccoli can be used if thawed and drained.
Swap cheddar with mozzarella, gouda, or feta.
Add herbs like thyme or chives for extra flavor.
Store at room temperature for 2 days or refrigerate up to 4 days.
