There are those of us who bake, and there are Bakers. My Grandma Ginny was a Baker. The Southern kind. She did not fool around. Grandma taught me to let the eggs and butter come to room temperature before mixing, use one of those special tools to level off dry ingredients, always sift the flour, sprinkle muffin tops with sugar for extra crunch, warm cookies on a warming rack, and double the icing measurements so there is some left over to freeze and have as a midnight snack.
Unfortunately for you, I do none of those things. You will likely grow up with flax seed and applesauce in most of your sweets...and (gasp!) I will probably use my finger to level off the unsifted whole wheat flour. Sorry!
My favorite Grandma recipe is zucchini bread. Her sister-in-law, Gracie, shared it with her many years ago, and it is divine. I've included it here, exactly as she wrote it, and transcribed it below. Since it is perfect as is, I'll try to refrain from the flax seed substitutions and let you enjoy the real thing!
5 cups all purpose flour
1 1/2 tsp baking soda
2 tsp salt
1 tsp baking powder
3 tsp cinnamon
Place in a large bowl:
5 eggs, beaten lightly
3 1/2 cups sugar, blend into eggs
1 1/2 cups vegetable oil & 3 tsp vanilla extract (Blend slowly into egg/sugar mixture, then blend well.
Add dry ingredients to egg, oil, etc mixture, mixing only until moistened.
Add 3 cups grated zucchini, one 15 oz can crushed pineapple, well drained, 4 ripe bananas, mashed, and mix well. Pour into 3 greased & floured 9x5x2 1/2 loaf pans or 1 9x13x2 pan. Bake 1 hr @ 350. Cool in pan on rack 10 mins then on cake rack. Can freeze. Good toasted.