User Review
4.14 (14 votes)

Courgette & chocolate shortcake

Serves Cuts into 24

Prep Time 10 min

Cooking Time 40 min + cooling


For the shortcake

  • 115g low-fat spread, plus extra to grease
  • 240g plain flour
  • 75g light muscovado sugar
  • 1tsp baking powder


For the topping

  • 405g tin light condensed milk 
  • 3 medium eggs
  • Zest of 1 lemon
  • 2tbsp plain flour
  • 150g courgette, grated
  • 40g dark chocolate chips
  • 25g desiccated coconut


  1. Preheat the oven to 180ºC/fan 160ºC/gas 4. Lightly grease a 20x30cm tin with low-fat spread, then line the base with baking paper.
  2. In a mixing bowl, combine all the shortcake ingredients with 2tsp water. Press the mixture into the tin with lightly oiled fingers, then bake for 10 min.
  3. Meanwhile, make the topping. Put the condensed milk and eggs into a large bowl and beat well. Mix in the zest, flour, courgette and chocolate chips.
  4. Remove the shortcake from the oven and pour over the topping. Sprinkle with the coconut, then return to the oven and bake for 25–30 min until set.
  5. Cool completely in the tin, then transfer to a board and cut into 24 squares.

Nutrition per serving

Read more on how we calculate nutrition.
145 4.2g 4.2g 1.7g 0.8g 14.6g 0.2g 83mg 23.6g 0.6mg

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