1. Make the sauce: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, scallions, and garlic until the sugar dissolves. Set aside while you make the pancakes.
2. Add the all-purpose flour, rice flour, salt, and water to a medium bowl and whisk until smooth. Stir in the zucchini until evenly coated.
3. Heat the avocado oil in a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add the zucchini mixture to the skillet and spread it into a thin, even layer. Cook for 4 to 5 min, until deeply golden and crispy underneath.
4. Carefully flip the pancake. Drizzle the sesame oil around the edges and cook for 3 to 4 min, until the second side is golden and crispy.
5. Transfer to a cutting board, slice into 6 to 8 triangles, and serve immediately with the dipping sauce. Enjoy!
