Butter and flour two 8x5 loaf pans and preheat your oven to 350 degrees.
Into a large bowl, sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set this bowl aside for a moment.
In a medium bowl combine the sugar, eggs, applesauce, oil and vanilla extract. Whisk these ingredients together until combined. Add in the zucchini, carrot and chopped pecans and use a spatula to mix these in.
Pour the wet ingredients into the dry, and use the spatula to mix until just combined.
Divide the batter among the two prepared pans and sprinkle both with half a tablespoon of whole flax seed.
Slide the pans into your preheated oven and bake for 50 to 55 minutes or until a toothpick that has been inserted comes out clean.
Allow the bread to cool completely before running a knife along the side and inverting.
Slice and serve!
Notes
I like to serve this warm with a thin smear of salted butter.