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Preheat oven to 350 degrees F.
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, add nuts and
fold in. Bake in 2 standard METAL loaf pans,
sprayed with nonstick spray, for 1 hour, or
until a tester comes out clean. Alternately,
bake in 5 mini loaf pans for about 45 minutes.
To get the crunchy caramelized texture on the
crust, intentionally cook a bit longer, until
the crust is deep golden brown.
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