Zucchini and chocolate shortcake

This low calorie courgette and chocolate shortcake is super easy to make, makes an easy morning tea or the ultimate sweet treat, affordable and delicious!

Serves: 24 (makes 24 pieces)

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

Shortcake base

1 ½ cups flour
½ cup soft brown sugarlight brown cane sugarX
1 teaspoon baking powder
125g reduced-fat spread, melted

Topping

400g can light sweetened condensed milk
3 eggs
zest of 1 lemon
2 tablespoons flour
1 ½ cups grated courgettezucchiniXszucchini, summer squashX
¼ cup dark chocolate chips
¼ cup desiccated coconut

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Instructions

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1 Preheat oven to 180ºC. Lightly grease a rectangular tin and line base with non-stick baking paper. Place shortcake base dry ingredients in a large bowl. Add melted spread and mix well. Press into base of tin. Bake for 10 minutes.

2 Meanwhile, place condensed milk and eggs in a large bowl and beat well. Add lemon zest, flour, courgettes and chocolate.

3 Pour over cooked base. Sprinkle over coconut. Bake for 25-30 minutes or until topping is set. Cool completely before cutting in squares.

HFG tip

This recipe is low kilojoule when eaten as a dessert.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 590 kJ

Protein 4 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 70 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.