This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).

  • Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.

  • Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.

  • Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

Cook's Notes:

Substitute 2 cups prepackaged broccoli slaw for the stems if preferred.

A butter knife inserted into the bread will not come out quite clean due to the melted cheese, but the bread will firm up as it cools.

Nutrition Facts

296 calories; 9.8 g total fat; 64 mg cholesterol; 631 mg sodium. 35.8 g carbohydrates; 15.4 g protein; Full Nutrition