Preheat 350°F. Lightly grease a 9"x5" loaf pan.
Whisk together the flours, sugar, baking powder, salt and nutmeg in a mixing bowl.
Whisk the eggs (or egg replacer mixture), milk and oil in a small bowl.
Stir in the wet ingredients into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
Pour the batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for 15 minutes before taking it out of the pan and purring it on a wire rack to cool completely.