Preheat oven to 165 degrees C. Grease a 23x13cm bread tin with non-stick spray. Sift together plain flour, wholemeal flour, bicarb soda, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl until well blended.
Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots and vanilla until well combined. Mix in the sultanas and pecans. Add the flour mixture, stirring just until blended.
Pour the batter into the prepared pan.
Bake until a toothpick inserted in the centre comes out clean; about 1 hour 20 minutes.
Cool bread in tins for 10 minutes then remove and cool completely on a wire rack.