Serves: 24 (makes 24 pieces)
Time to make: 1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
1 1/2 cups flour
1/2 cup soft brown sugar
1 teaspoon baking powder
125g reduced-fat spread, melted
400g can light sweetened condensed milk
1 lemon, zest
2 tablespoons flour
1 1/2 cups grated courgettes
1/4 cup dark chocolate chips
1/4 cup desiccated coconut
Step 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.
Step 2 Meanwhile, place condensed milk and eggs in a large bowl and beat well. Add lemon zest, flour, courgettes and chocolate.
Step 3 Pour over cooked base. Sprinkle over coconut. Bake for 25-30 minutes or until topping is set. Cool completely before cutting in squares.