Preheat the oven to 350°F (175°C) and grease an 8x4-inch loaf pan with olive oil or line it with parchment paper.

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

In a separate bowl, combine the all-purpose flour, baking powder, salt, and garlic powder. Mix until evenly distributed.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy.

Fold in the mozzarella cheese, sun-dried tomatoes, and fresh basil, ensuring they are evenly distributed without overworking the batter.

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

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick comes out clean.

Remove from the oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.