Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan lightly with cooking spray or olive oil and line with parchment paper.

In a large mixing bowl, whisk together 2 large eggs, ½ cup of whole milk, ¼ cup of olive oil, and 2 tablespoons of Greek yogurt until smooth.

In a separate bowl, mix together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and ¼ teaspoon of garlic powder.

Gently add the dry mixture to the wet ingredients, stirring just until combined. Fold in ¾ cup of shredded mozzarella cheese, ⅓ cup of chopped sun-dried tomatoes, and ¼ cup of chopped fresh basil.

Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes, until golden brown and a toothpick comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.