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

In a large mixing bowl, whisk together 3 eggs, 1 cup of whole milk, 1/2 cup of olive oil, and 1/2 cup of plain Greek yogurt until smooth.

In another bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of garlic powder.

Gently add the dry ingredients to the wet ingredients and stir until just combined. Fold in 1 cup of shredded mozzarella, 1/2 cup of chopped sun-dried tomatoes, and 1/4 cup of chopped fresh basil.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes until golden and a toothpick comes out clean.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.