Broccoli Cheese Bread

4 Comments

This post may contain affiliate links. Please read our disclosure policy.


This broccoli cheese bread is a fun way to serve up the classic veggie! Nutrient-packed and delicious, this bread is the perfect savory blend of fresh broccoli and gooey melted cheese, baked golden and perfect for the whole family!

Broccoli cheese bread served with marinara sauce.
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

There’s no better combo than broccoli and cheese and if you’re a fan of them both, you’ll love them merged into this cheesy bread. They’re soft textured with slightly crisp edges, perfect for little ones to eat. They’re great dipped into your favorite marinara sauce, or served on their own!

If you have some extra broccoli that you’d like to incorporate into other recipes, be sure to try out these fluffy broccoli tots, flaky broccoli and cheese pinwheels, or this master list of broccoli recipes for babies and toddlers!

What You’ll Need

Here is what you’ll need to make this broccoli cheese bread:

Ingredients to make broccoli cheese bread.
  • Broccoli: The main ingredient for this bread. I steamed the broccoli in the microwave, but you can also steam it on the stove or boil it.
  • Egg: Used as a binder to help the bread hold its shape.
  • Shredded Cheese: Used to add flavor to these veggie tots. I used Mozzarella cheese, but you may use any type of cheese.
  • Parmesan Cheese: For added flavor and taste.
  • Garlic Powder/Italian Seasoning:  For added flavor.
  • Salt: Optional ingredient for a little added flavor.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Broccoli: The broccoli may be replaced with equal parts cauliflower. You may also like this recipe for air-fryer cauliflower tots!
  • Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese. You may swap the parmesan cheese with 2 to 3 tablespoons of nutritional yeast.

Step By Step Instructions

Steps to make broccoli cheese bread.

STEP 1: Steam the broccoli in the microwave on high for 3-5 minutes, according to package instructions, or until the broccoli is soft and fork-tender (Image 1). You may also boil the broccoli in a small pot of boiling water for 3 minutes.

STEP 2: Drain any excess liquid and use a pair of kitchen scissors or a knife to finely chop into small pieces (Image 2). You may also use a food processor to ensure that the broccoli bits are small.

STEP 3: Add 3/4 cup of mozzarella, parmesan cheese, egg, garlic powder, Italian seasoning, and salt (if using) to the bowl with the broccoli (Image 3). Mix until well combined (Image 4).

Steps to make broccoli cheese bread.

STEP 4: Line a 9 by 13-inch baking sheet with parchment paper and pour the mixture into the baking pan. Use a spatula to smooth it out into a flat, even layer, pressing down well to ensure that the top is smooth (Image 5).

STEP 5: Bake for 18 to 20 minutes, until dry to the touch (Image 6), then sprinkle the remaining 1/2 cup of mozzarella evenly on top. (Image 7).

STEP 6: Place the pan back into the oven for an additional 5 minutes, until the cheese fully melts. For golden brown cheese, set the oven to broil and broil for 1 additional minute (keeping a very close eye to ensure it doesn’t burn) (Image 8). Let cool and slice into pieces to serve.

Storage Instructions

Once cooled, store the broccoli bread in an airtight container in the refrigerator for up to 3 days. To reheat, bake the bread at 350 degrees for 5 to 10 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled bread in a freezer-safe Ziploc bag and freeze for up to 3 months.

Broccoli cheese bread freshly baked.

Tips For Success

  • Make sure to drain any excess moisture from the steamed broccoli before mixing in the other ingredients. Removing excess moisture ensures that the bread is not soggy in texture. If you prefer a crispier crust, use a cheesecloth or hand towel to squeeze out all moisture from the chopped broccoli before adding in the remaining ingredients.
  • I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces.
  • If you prefer a cheesier coating, add more than 1/2 cup of mozzarella on top.
Broccoli cheese bread served with marinara sauce.

Recipe FAQs

Can I make this into a broccoli pizza?

Yes! To make this into a flatbread pizza, add a thin layer of pizza sauce on top of the bread after the initial 20-minute bake period before adding the remaining mozzarella cheese on top. You may also like these zucchini pizza bites!

What is the texture of this broccoli cheese bread?

This bread is soft textured with slightly crisp edges. If you prefer a crispier crust, ring out all of the moisture from the chopped, steamed broccoli before adding in the remaining ingredients.

Other Veggie Recipes You’ll Love

If you tried this Broccoli Cheese Bread please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Broccoli cheese bread freshly baked.
5 from 9 votes

Broccoli Cheese Bread

This broccoli cheese bread is a fun way to serve up the classic veggie! Nutrient-packed and delicious, this bread is the perfect savory blend of fresh broccoli and gooey melted cheese, baked golden and perfect for the whole family!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8 servings

Ingredients 

  • 12 oz broccoli florets, 12 oz package or about 2 ½ cups florets
  • 1 ¼ cups mozzarella cheese, divded
  • ¼ cup grated parmesan cheese
  • 1 large egg
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning
  • ¼ tsp salt, optional
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Steam the broccoli in the microwave on high for 3-5 minutes, according to package instructions, or until the broccoli is soft and fork-tender. You may also boil the broccoli in a small pot of boiling water for 3 minutes.
  • Drain any excess liquid and use a pair of kitchen scissors or a knife to finely chop into small pieces. You may also use a food processor to ensure that the broccoli bits are small.
  • Add 3/4 cup of mozzarella, parmesan cheese, egg, garlic powder, Italian seasoning, and salt (if using) to the bowl with the broccoli. Mix until well combined.
  • Line a 9 by 13-inch baking sheet with parchment paper and pour the mixture into the baking pan. Use a spatula to smooth it out into a flat, even layer, pressing down well to ensure that the top is smooth.
  • Bake for 18 to 20 minutes, until dry to the touch, then sprinkle the remaining 1/2 cup of mozzarella evenly on top.
  • Place the pan back into the oven for an additional 5 minutes, until the cheese fully melts. For golden brown cheese, set the oven to broil and broil for 1 additional minute (keeping a very close eye to ensure it doesn't burn). Let cool and slice into pieces to serve.

Notes

  • Make sure to drain any excess moisture from the steamed broccoli before mixing in the other ingredients. Removing excess moisture ensures that the bread is not soggy in texture. If you prefer a crispier crust, use a cheesecloth or hand towel to squeeze out all moisture from the chopped broccoli before adding in the remaining ingredients.
  • I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces.
  • If you prefer a cheesier coating, add more than 1/2 cup of mozzarella on top.

Nutrition

Calories: 90kcal, Carbohydrates: 4g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 40mg, Sodium: 260mg, Potassium: 164mg, Fiber: 1g, Sugar: 1g, Vitamin A: 445IU, Vitamin C: 38mg, Calcium: 141mg, Iron: 1mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

5 from 9 votes (8 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Elaine Stagno Navarra says:

    Hi what can I use instead of egg please? Thanks 🙂

    1. Lily Payen says:

      Hi Elaine! A flax egg or liquid egg replacer like the brand Just Egg can be used in place of the egg for this recipe.😊

  2. Jordan says:

    5 stars
    Amazing recipe!! I am personally not a fan of broccoli, but my son (16 months) is and we both enjoyed! It’s not easy coming up with healthy but fun recipes for toddlers. It has been added to our weekly rotation meals 🙂

    1. Lily Payen says:

      I’m so glad to hear that you and your little one enjoyed this recipe, Jordan!😊