In a large bowl, stir together flour, granulated sugar, brown sugar, baking powder, cinnamon, allspice, cloves, baking soda, and salt.
In a medium size bowl, combine the egg whites, shredded zucchini, prune juice, oil, lemon rind, and lemon juice. Add to the flour mixture all at once and stir just until combined. Fold in prunes and nuts.
Spoon into a lightly greased 8 x 4 x 2 loaf pan.
Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes, remove from pan and cool completely.