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For the cake:
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Preheat oven to 325 F. Spray a 9x5x3-inch loaf pan with cooking spray and set aside.
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In a medium sized bowl combine whole wheat flour, flour, baking powder, and baking soda; set aside.
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In a mixing bowl beat butter with an electric mixer on high speed for 30 seconds. Add in yogurt and mix until well blended.
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Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Then mix in the eggs, one at a time,
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Add flour mixture beating on low to medium speed until combined. Add in crushed grapefruit and poppyseeds. Mix just until incorporated. Pour batter into prepared pan.
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Bake for 60 to 75 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean. Then remove the pan from the oven and set it on a rack. Cool on a rack for 10 minutes. Remove bread from pan and set the loaf on the rack cool completely before glazing.
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For the glaze:
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In a bowl combine yogurt, milk, powdered sugar, and zest. Stir until well combined and mixture reaches drizzling consistency. Taste and adjust as needed. Drizzle over cooled cake and enjoy.
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* Note: To crush grapefruit, just cut a grapefruit in half. Using only 1 half of the grapefruit, peel it, remove the membranes and put the flesh into a bowl. Then mash the flesh with a fork.
