Snickerdoodle Zucchini Bread

Preheat the oven to 325 degrees F. Line a 9x5 loaf pan with parchment paper. Leave about 1-2 inches overhang - this makes it easy to lift out of the pan and prevents the batter from spilling over. Set aside.
Use a box grater to grate the zucchini into a large bowl. Sprinkle about 1 tsp of kosher salt on top of the zucchini and let it sit for 15 minutes. This will pull out the water (don't worry, it won't make the zucchini bread salty)
Use your hands to squeeze out as much of the water as possible, then place onto a paper towel and continue to squeeze there's not much water left.
In a large bowl, combine olive oil, white sugar, maple syrup, buttermilk, eggs, and vanilla extract. Whisk together until smooth and combined. Add in the shredded zucchini and whisk together.
In a separate bowl, mix together the dry ingredients - all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, allspice, and ground ginger. Then add into the wet ingredients and whisk until a smooth batter forms.
Now make the snickerdoodle topping. Combine brown sugar, cinnamon, flour, and a pinch of salt in a small bowl. Add melted butter and use a fork to mix together until the texture resembles crumbly wet sand.
Pour batter into the prepared loaf pan and top with the crumble mixture. Bake for 1 hour and 10-15 minutes, until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 15 minutes, then remove onto a wire rack to cool completely.