Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with olive oil and line it with parchment paper.

In a large mixing bowl, whisk together eggs, milk, olive oil, and yogurt until the mixture is smooth and creamy.

In another bowl, combine all-purpose flour, baking powder, salt, and garlic powder. Stir well.

Gently fold the dry mixture into the wet mixture using a spatula, avoiding overmixing.

Fold in shredded mozzarella cheese, chopped sun-dried tomatoes, and fresh basil leaves until evenly distributed.

Pour the batter into the prepared loaf pan and smooth out the top.

Bake for 40 to 45 minutes, until golden brown and a toothpick inserted comes out clean.

Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.