The recipe:

1 rounded cup of grated zucchini
1 cup sorghum flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon  juice
2 free-range organic egg whites, beaten
1/4 cup coconut milk

Method:

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff it and set aside.

In a mixing bowl, whisk together the dry ingredients. Add in the brown sugar.

Next, add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth– about two minutes.

Add in almost all of the shredded zucchini and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top. Add a few shredded zucchini strands to the top if you are want to impress the chicks.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. Test with a thin sharp knife or a wooden pick — either should emerge with no crumbs or batter.

Cook time: 1 hour

Yield: 1 9-inch loaf

I’ve never read a self help book that wasn’t fatuous, obvious and unhelpful. Until The War of Art. It’s amazingly cogent and smart on the psychology of creation. If I ever teach a writing course this would be one of the first books I’d assign, along with the letters of Flannery O’Connor.

— Jay McInerney, author of Bright Lights, Big City and Brightness Falls

via The War of Art | Steven Pressfield Online.

My $.02

This book had the perfect balance of tough talk, spirituality, realism and humor for me. Worth a look.