Another yummy chocolate and fruit combination! Tangy raspberry blend perfectly with dark chocolate and this fluffy cake batter. Not too sweet, this would make a great breakfast loaf, shareable picnic dessert or everyday afternoon snack!
Pre-heat oven to 180C. Prepare your loaf tin with baking paper.
In a bowl, cream together butter and rapadura sugar until light and fluffy. Add eggs, one at a time, making sure to mix well each time. Add in vanilla extract and lemon zest.
In a separate bowl, combine flour, baking powder and salt. Alternate adding the flour mixture and the greek yogurt, making sure to mix well in between pours.
Fold in raspberries and chocolate chips. Do not overmix.
Pour your batter in your prepared loaf tin, spreading to the edges.
Bake for 15 minutes, take the tin out and add additional raspberries and chocolate chips on top.
Place back in the oven and bake for a further 35-45 minutes.
Cool completely before cutting in generous slices.