Chocolate Zucchini Bread

These swaps keep enough fat and structure for a proper bake while trimming oil and sugar. The bread will be a touch less rich and slightly less sweet than the original, but still moist thanks to the zucchini and yoghurt.

• 240 ml vegetable oil → 120 ml vegetable oil plus 120 ml plain Greek yoghurt

  Halving the oil and replacing it with yoghurt cuts a lot of fat while the moisture from zucchini keeps it from drying out. Slightly less rich and a touch less fudgy, but still tender.

• 200 g granulated sugar → 150 g granulated sugar

  Reducing sugar by a quarter. Noticeably less sweet, and the crumb will be marginally firmer since sugar holds moisture — the chocolate chips still provide sweet pockets.

• 170 g semisweet chocolate chips → 120 g dark (70%) chocolate chips or chopped dark chocolate

  Less total chocolate and darker means less sugar and fat per gram. The result is a more intense, slightly bittersweet chocolate flavour with fewer gooey pockets.

• 315 g all-purpose flour → 160 g all-purpose flour plus 155 g wholemeal flour

  Swapping half for wholemeal adds fibre and a nuttier flavour. The crumb is a bit denser and drier — don't overbake, and check a couple of minutes early.

Estimated per serve

295 kcal · 4 g protein · 32 g carbs · 18 g fatestimates, within ~10%

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