Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to act as handles. Secure the parchment with binder clips if needed, then set aside.

In a large bowl, whisk together the shredded zucchini, eggs, vegetable oil, Greek yogurt, and vanilla extract until fully combined.

In a separate medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until no streaks of flour remain. Do not overmix—overworking the batter can create large air tunnels in the finished bread.

In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon. Stir well to blend.

Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over this layer.

Gently spoon the remaining batter on top and spread it carefully to the edges. Sprinkle the rest of the cinnamon-sugar mixture over the top.

Take a butter knife or a thin skewer and run it through the batter in a zigzag pattern—first from one end of the pan to the other, then from side to side—to create a marbled swirl effect. Avoid over-swirling.

Bake at 350°F for 60–65 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean with no wet crumbs.

Let the bread cool in the pan on a wire rack for 10–15 minutes. Then lift it out using the parchment handles and transfer to the rack to cool completely before slicing.