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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the eggs, 1 cup granulated sugar, brown sugar, vegetable oil, milk, and 1 teaspoon vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated zucchini.
In a small bowl, beat together the softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth.
Pour half of the zucchini bread batter into the prepared loaf pan.
Spoon dollops of the cream cheese mixture over the batter.
Pour the remaining zucchini bread batter over the cream cheese layer.
Swirl the cream cheese mixture into the batter using a knife or skewer.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.