In a large sauce pan, bring to a boil 1 quart of water and 1 tablespoon of apple cider vinegar.
Add the cubed zucchini and simmer for several minutes to soften but still remain firm. Drain and allow to dry.
When dry, add 1/3 cup MonkSweet+, 1 teaspoon of cinnamon and 1/8 teaspoon of kosher salt. Allow to set and blend the flavors into the zucchini. Do not drain the liquid that is created.
Heat the oven to 350ºF.
Spray the tart or baking dish with cooking spray and set aside.
In a large mixing bowl, combine the first 8 ingredients of the cake batter until well blended.
In another mixing bowl, combine the remaining 5 cake batter ingredients until well blended. Add the dry ingredients to the wet ingredients and mix until smooth.
Add in the “mock apples” and blend until all of the apple ingredients are incorporated.
Pour the cake batter into the tart pan and bake for 35-40 minutes or until the top is golden brown and firm to the touch. Remove and allow to cool.
Before serving remove the cake from the tart and cut into servings or cut into pieces if baked in a baking dish.
Optional: serve non-dairy whipped topping with the cake.
Serving Size 1 serving
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.