Serves 10-12
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To decorate:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 20 x 25cm tin with non-stick parchment paper.
  2. In a large bowl, sieve together the flour, cocoa, bicarbonate of soda, baking powder and salt.
  3. In a separate bowl, whisk together the oil, sugars, eggs, yoghurt, vanilla and courgettes.
  4. Pour the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips and pecans.
  5. Transfer to the prepared tin and bake for 25- 30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  6. Once cooled, drizzle with melted chocolate and cut into squares.

Nutrition Facts

Per serving: 256kcals, 14.6g fat (3.9g saturated), 31.2g carbs (19.7g sugars), 4g protein, 1.7g fibre, 0.172g sodium

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