Two local ingredients – aronia berries and zucchini – are the stars of this baked bread. Aronia berries can be found locally in the fall. Smude describes the taste as a cross between a chokecherry and a blueberry. If you have aronia berries left over after trying this recipe, Smude suggests adding them to a smoothie or in a breakfast yogurt bowl.
Preheat oven to 350 degrees. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry ingredients. Fold in berries. Bake in two standard loaf pans, greased with nonstick cooking spray, for 1 hour or until a tester comes out clean.
Recipe by BisMan Community Food Co-op, TJacob Smude