Chocolate Strawberry Bread – Drizzle Me Skinny! Recipe enthusiasts

It”s been a while since I’ve embarked on a new baking adventure, but the warm, inviting aroma of freshly baked bread wafting from the oven still holds a special place in my heart, even during the summer months. There’s something undeniably comforting and satisfying about that experience, especially on quiet weekend mornings when I can savor a slice with a steaming cup of tea.  Speaking of mornings, I had a bunch of fresh strawberries in the fridge calling out for a delicious transformation, so I present to you this delightful chocolate strawberry bread. It boasts the sweet and tart flavor of fresh strawberries and the comforting warmth of banana, but it’s also surprisingly light on your Weight Watchers points, clocking in at just 5 Points per slice. So, whether you’re looking for a delightful weekend treat or a healthy and satisfying snack, this recipe is sure to hit the spot!

Three reasons why you need to make this recipe!

It’s a delicious twist on traditional banana bread. 

I still use bananas in this chocolate strawberry bread just because they’re zero points, and it’s a way to use less flour. But the chocolate and strawberry really shine through, so you’re getting a different flavor than banana bread. 

The recipe is very straightforward and simple. 

I like to use basic ingredients because hunting down a million different things in the grocery store is just not something I like to do. This chocolate strawberry bread can be whipped up within an hour or so. 

Chocolate Strawberry Bread would be a great Valentine’s Day Dessert. 

Rather than indulging in high calorie sweet treats for the love day, make this chocolate strawberry bread instead and you and your significant other can stay fit and trim together! 

Ingredients you need to make Chocolate Strawberry Bread: 

• 2 eggs
• ¼ cup brown sugar
• ⅓ cup unsweetened applesauce
• 3 medium bananas mashed
• 1 teaspoon vanilla
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup diced fresh strawberries
• ¼ cup mini chocolate chips

How to make Chocolate Strawberry Bread (step by step): 

1. Preheat the oven to 350F and spray a regular size loaf pan with nonstick cooking spray.
2. In a bowl, whisk the eggs and brown sugar until it’s light and fluffy. Stir in the applesauce, mashed banana, and vanilla.
3. Mix in the all purpose flour, baking powder, and baking soda.
4. Fold in the diced strawberries and chocolate chips then pour the batter into the loaf pan.
5. Bake it in the oven for 45 minutes or until the loaf is cooked through.
6. Cool and cut it into 10 equal servings. Enjoy! 

Makes 10 slices. Nutrition info for 1 slice: Calories 165,  Fat 3 g, Saturated fat 1.36 g,  Carbs 32 g,  Fiber 2.08 g, Sugars 13.32 g, Sodium 140 mg, Protein 4 g. 

WW Points For Chocolate Strawberry Bread

• Eggs 0 points
• Brown sugar 16 points
• Unsweetened applesauce 0 points
• Medium bananas mashed 0 points
• Vanilla extract 0 points
• All purpose flour 19 points
• Baking soda 0 points
• Baking powder 0 points
• Diced fresh strawberries 0 points
• Mini chocolate chips 13 points

5 points per slice based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 4-5 depending on your 0PP foods 

Freestyle SP- (blue & purple) 4 using WW recipe builder

Smart Points- (green) 5 using SP calculator

Points Plus- 3 using PP calculator

Different ways to change up this recipe: 

• If you want to leave the chocolate chips out to lower the WW points, you can. It would be 3 Weight Watchers points per slice.  
• To make it gluten free, just use a gluten free flour baking blend, and add an extra ½ teaspoon of baking powder. 

Tips and Tricks for Making Chocolate Strawberry Bread: 

• This loaf freezes well for up to three months. You could also store it in the fridge for up to seven days. 
• You can make this recipe even faster by adding in the chocolate chips and strawberries when you add the flour. Allowing them to mix with the flour first helps them stay in place in the loaf rather than sinking to the bottom. You could also use a self rising flour instead of all purpose flour and baking powder. 

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