Preheat oven to 350 degrees. In a large mixing bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

Slice zucchini in half lengthwise and scoop out the seeds. Use a box grater or food processor fitted with a grater attachment to grate the zucchini.

In a separate bowl, combine oil, eggs, water and lemon juice. Mix wet ingredients into dry ingredients. Fold in the shredded zucchini and nuts.

Coat 2 standard loaf pans with nonstick cooking spray, or line them with parchment paper. Divide the batter between the 2 loaf pans.

Sprinkle with extra chopped nuts, if desired.

Bake for 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Cool completely on a wire rack before inverting and turning out of the pans.