Zucchini bread:
Recipe used for testing: Approved recipe
2 cups all-purpose flour
1.5 cups granulated sugar
2 tsp. baking soda
1 T. cinnamon
1 tsp. salt
3 large eggs
2 cups grated zucchini
¾ cup vegetable oil
1 T. vanilla extract
1.5 cups chopped nuts
1) Preheat the oven to 350 F. Grease two 8x4 inch loaf pans or line with parchment paper.
2) In a medium bowl, combine flour, sugar, baking soda, cinnamon and salt with a whisk.
3) In a large bowl, beat the eggs. Add the zucchini, oil and vanilla. Mix to combine.
4) Add the dry ingredients and nuts to the zucchini mixture. Gently stir to combine.
5) Divide the batter evenly between the pans and bake for 50-60 minutes or until a toothpick comes out clean.
6) Cool in the pans for 5 minutes, remove the pan, and cool on a wire rack.
Conclusion: The study showed that the loaves that were properly baked to a tested doneness surpassed the lethality kill step for any microbes of concern. All testing was done with shredded zucchini and all “cut produce” must go through the entire baking kill step and is not allowed to be added later in the process.
