Preheat your oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, securing it with binder clips. Set aside.

In a large bowl, combine the wet ingredients: zucchini, eggs, oil, yogurt, and vanilla. Mix until well combined.

In a separate bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually sift the dry ingredients into the wet mixture, stirring just until everything is incorporated. Avoid over-mixing!

In a small bowl, mix the cinnamon and sugar for the swirl.

Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon sugar on top.

Spread the remaining batter over the top, then add the rest of the cinnamon sugar.

Using a knife, swirl it up and down, side to side, to create that beautiful marbled effect.

Bake for 60-65 minutes, until golden brown. Test it with a toothpick, and ensure it comes out clean.

Cool in the pan for 10-15 minutes. Then slice and serve.