High-Protein Broccoli Bread Recipe

If you’re after a nutritious, protein-rich loaf that’s both tasty and wholesome, this Easy Broccoli Bread is an excellent choice. Made with organic spelt flour, fresh broccoli finely chopped into a rice-like texture, spring onions, a blend of cheeses, whey (or a milk substitute), and seeds, this bread works well as a snack, side, or a light main course with a salad. It’s an easy way to add extra vegetables and protein to your meals.

This Easy Broccoli Bread is high in protein — around 22 g per slice — and combines a moist, cheesy texture with the freshness of broccoli and spring onions. It’s ideal for meal prep, packed lunches, potlucks, or family dinners. The loaf freezes and reheats well, making it practical for busy weeks.

😍 You’ll Love This Broccoli Bread

• High in protein thanks to eggs, cheese and whey (or milk).
• Veggie-packed with broccoli and scallions for nutrients and flavor.
• Wholesome ingredients — organic spelt brings fiber and a mild nutty taste.
• Versatile — serves as a snack, side, lunchbox item, or appetizer.
• Crowd-pleaser — savory, cheesy and satisfying for both kids and adults.

🥦 Ingredients You Will Need

Below are the ingredients for one loaf (serves about 8):

• 280 g spelt flour (or plain flour / wholemeal / gluten-free blend)
• 250 g broccoli, florets and stem, finely chopped (broccoli “rice”)
• 10 medium spring onions / scallions, finely chopped
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 3 large eggs
• 120 g grated melting cheese (mozzarella, cheddar or similar)
• 50 g hard salty cheese (Cotija, pecorino or feta alternative)
• 160 ml whey (or buttermilk, kefir, or milk with 1 tsp vinegar)
• 1 tbsp olive oil (for greasing)
• 2 tbsp mixed seeds (hemp, linseed, sunflower, pumpkin suggested)
• 1 tbsp sesame seeds
• 30 g Parmesan for topping (optional)

Exact quantities are listed in the recipe card below in the ingredients section.

🔪 How To Make Broccoli Bread

Follow these clear steps for a tender, flavorful loaf:

1. Prepare the broccoli

• Wash and roughly chop broccoli, separating stems from florets.
• Pulse stems first in a food processor, then add florets and process until a rice-like texture forms. Do not over-process.
• There’s no need to cook or drain the broccoli; excess moisture will be absorbed during baking.

2. Preheat oven

• Preheat oven to 175–180°C (350–375°F).
• Grease an ovenproof dish with olive oil or line it with parchment paper.

3. Combine the ingredients

• In a large bowl, combine the processed broccoli, chopped spring onions, eggs, grated cheeses, mixed seeds, baking powder and bicarbonate.
• Mix whey with the bicarbonate before adding, then stir in.
• Add the sieved spelt flour and fold gently until just combined. Avoid overmixing to keep the bread airy.

4. Transfer and top

• Transfer the batter into the prepared dish and smooth the top.
• Sprinkle sesame seeds and Parmesan or extra mixed seeds on top, if using.

5. Bake

• Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Cool and serve

• Let the loaf cool for at least 10 minutes before slicing — this helps it hold together.
• Serve warm or cold; it pairs well with dips, soups, salads or eggs.

🤹🏻‍♀️ Variations & Substitutions

• Flavor additions: garlic or garlic powder, chili flakes, fresh herbs (parsley, dill, basil).
• Flour swaps: wholemeal, rye, or a gluten-free blend (you may need an extra egg for binding).
• Cheese choices: cheddar, Gouda, mozzarella, or a salty hard cheese like pecorino or feta.
• Extra veg: grated zucchini, carrots, spinach, or kale (squeeze excess water from wetter vegetables).
• Seed topping: chia, poppy or flax seeds; nigella seeds for a different flavor profile.

👦🏻 Kid-Friendly & Lunchbox Tips

• Use mild cheeses like mozzarella or mild cheddar for picky eaters.
• Grate or finely chop vegetables for a smoother texture.
• Cut into small shapes for lunchboxes and serve with dips such as hummus, yogurt dip or cream cheese.

🍴 Serving Ideas

• Serve with a yogurt dip, hummus, or guacamole.
• Enjoy alongside soups and stews.
• Toast slices and top with a poached or fried egg for breakfast.
• Pack with a fresh salad or roasted vegetables for a light lunch.

📦 How To Store Leftover Broccoli Bread

• Keep at room temperature in an airtight container for up to 2 days (if the room is cool).
• Refrigerate for up to 5 days.
• Freeze slices for up to 2 months; reheat in a toaster or oven.

❓ Recipe FAQs

• Can I use plain flour instead of spelt? Yes. Plain flour or wholemeal are both fine.
• What if I don’t have whey? Substitute buttermilk, kefir, or milk mixed with 1 tsp vinegar or lemon juice.
• Can I make this gluten-free? Yes — use a gluten-free flour blend and consider adding an extra egg for binding.
• What cheeses work best? A mix of a melty cheese (mozzarella, cheddar) and a salty hard cheese (Cotija, pecorino, feta) gives the best depth of flavor.
• Can I add more veggies? Absolutely. Grated carrot, zucchini or spinach work well; squeeze out excess moisture before mixing wetter vegetables.
• Can I make it egg-free? Use flax or chia “eggs,” unsweetened yogurt, silken tofu, or aquafaba as egg substitutes. Add a little extra baking powder to help with rise if needed.

💚 Health Benefits

• Broccoli: rich in vitamin C, fiber and antioxidants.
• Spelt flour: slow-digesting carbohydrates for sustained energy.
• Seeds: provide omega-3s, protein and healthy fats.
• Cheese & whey: contribute high-quality protein and calcium.

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💞 Pairing Suggestions

Serve this broccoli and cheese bread with omelettes, a fresh broccoli salad, tomato soup, or a simple spinach and feta dish for a balanced meal.

If you try this high-protein broccoli bread, please leave a comment and rating on the original recipe page so others can discover it — feedback helps busy readers and families find reliable, healthy recipes.