Prepare 25cm square cake tin by lining with strips of baking paper.
Beat the butter and sugars until light and creamy.
Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
Add the vanilla and yoghurt and mix well.
Sift dry ingredients together. Stir into mixture with the grated courgette.
Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.
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