Chocolate Chip Espresso Yogurt Cake

Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the yogurt, eggs, maple syrup, olive oil, and vanilla. Mix until fully combined. Fold in the chocolate. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before icing.Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the loaf. Top with extra chocolate chunks (if desired). Let set 1 hour (or...not), slice and enjoy.