2 lemons, grated and juiced (yielding about 3 tablespoons of juice)
¾ extra-virgin olive oil
DIRECTIONS
Preheat the oven to 350°F. Set a glass bowl over a pot of simmering water. Add chocolate and stir until chocolate has melted. Remove the bowl from the heat and set aside.
In a medium size mixing bowl, whisk together flour, baking soda and fleur de sel. Set aside. In a large bowl, add sugar, eggs, vanilla, yogurt and lemon juice. Using a hand held mixer, beat the ingredients to combine. Keeping the motor running, pour the EVOO in to the mixture until smooth.
Scoop out one-third out of the batter in to a clean bowl. Fold in the chocolate and lemon zest. Set aside.
Lightly oil a 8.5-by-4.5-inch loaf pan. Fill the pan with alternating spoonfuls of the white and chocolate batters. And using skinny-bladed knife or thin skewer, swirl a continous letter S pattern for a full-on marble effect. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Cool the cake pan onto the rack.
Recipe by Flavor and Friends at http://flavorandfriends.com/lemon-chocolate-evoo-bread/