Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir well to mix all the dry ingredients evenly.
In a separate medium bowl, whisk together the pumpkin puree, grated zucchini, eggs, unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.