Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan with olive oil.

In a large mixing bowl, whisk 2 large eggs until frothy, then mix in ½ cup whole milk, ¼ cup olive oil, and 2 tbsp Greek yogurt until smooth.

In another bowl, sift together 1 ½ cups flour, 1 ½ tsp baking powder, ½ tsp salt, and ¼ tsp garlic powder, then whisk until combined.

Fold the dry mixture into the wet ingredients gently, then mix in ¾ cup shredded mozzarella, ⅓ cup sun-dried tomatoes, and ¼ cup basil.

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

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.