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. Mix until combined.
Bake in standard loaf pans, prayed with nonstick spray, for 1 hour or until tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.