While looking for a good olive oil bread recipe, I came across this one from Smitten Kitchen that gave guidance for how a baker could make all sorts of substitutions to end up with slightly different and delicious variations on a good olive oil bread.
It sounded a bit like mix and match and so I had fun crossing out certain ingredients and adding others… and the result was actually quite good. I liked the idea of using olive oil to make the bread, and I loved the idea of adding chocolate, because who doesn’t love chocolate.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil (I used lemon olive oil)
1/2 cup dark chocolate chips (I probably could have doubled this)
2 tsp rum
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, and rum and oil. Slowly whisk the dry ingredients into the wet ingredients. Fold the chocolate chips in. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool.
Adapted from Smitten Kitchen lemon yogurt anything cake.