Preheat oven to 350 (325 convection)
Using a food processor fitted with the shredding blade, feed zucchini pieces into the feeding tube. Drain in strainer to eliminate excess moisture. You can also dab the zucchini with a paper towel, leaving a little bit of moisture in the zucchini.
Using a stand mixer with paddle or hand mixer, mix eggs, sugar, vanilla, apple sauce, orange juice and oil until well blended.
Whisk flour, cinnamon, salt. baking powder, baking soda and nutmeg together. Add to the wet mixture. Beat on low, being sure not to over mix.
Add in the shredded zucchini and walnuts, saving some walnuts for the top of the breads. Again, do not over mix. When in doubt, use a rubber spatula to complete the mixing process.
Butter two (2), 9" x 5" loaf pans. Place parchment on bottom, buttering the top of the parchment as well. Dust with flour. Divide batter, equally, about 2 lbs for each pan, into pans.
Decorate top with several walnut halves.
Bake for approximately 1 hour, checking after 45 minutes. Rotate pans after 25 minutes.