Zucchini Bread

3 ½ C. flour
1 ½ t. salt
1 t. ground nutmeg
2 t. baking soda
1 t. ground cinnamon
3 C. sugar
1 C. veggie oil
4 eggs, beaten
1/3 C. water
2 cups grated zucchini
1 t. lemon juice
1 C. chopped walnuts or pecans, optional


1.  Preheat oven to 350*.
2.  In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. 
3.  In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
4.  Mix wet ingredients into dry, add nuts and fold in.
5.  Bake in 2 standard loaf pans (or 5 mini loaf pans for 45 minutes), sprayed with nonstick spray, for 1 hour or until a toothpick comes out clean.