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Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
In a large bowl, whisk together whole wheat flour, oat flour, miNATURALS Inulin Powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, beat eggs, then mix in oil, applesauce, maple syrup, and vanilla extract.
Fold the dry ingredients into the wet ingredients until just combined.
Stir in the squeezed zucchini, ground flaxseed, and walnuts if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.